Grandma Revel'S Chicken

• 6 dried Italian mushrooms (or substitute fresh or canned)
• 1 can whole tomatoes (or substitute 4 peeled, ripe tomatoes)
• 2 to 3 cloves garlic, chopped
• 3 to 4 lb. fryer, cut in pieces
• oil
• 1 1/4 c. chicken broth
• 3 Tbsp. parsley, chopped
• salt and pepper to taste

1. Soak dried mushrooms in warm water; squeeze dry and cut into pieces.
2. Cook tomatoes, garlic and mushrooms until reduced to a thick paste.
3. Cut up chicken; remove excess fat (or skin entirely) and pat dry.
4. In heavy saucepan, brown chicken pieces lightly and pour off oil.
5. Return chicken to pan.
6. Add tomatoes, chicken broth, parsley, salt and pepper.
7. Bring to a boil, cover and reduce heat to a simmer.
8. Cook approximately 1 hour.
9. Serve with rice or noodles.

italian mushrooms, tomatoes, garlic, fryer, oil, chicken broth, parsley, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936427 (may not work)