Chicken Romano

Description
Makes 6 servings

Ingredients

 * 12 choice chicken pieces (about 2-1/2 pounds)
 * Salt and ground black pepper
 * 1/4 cup butter or margarine
 * 2 8-ounce cans tomato sauce
 * 1 teaspoon onion salt
 * 1 tablespoon brown sugar
 * 1 bay leaf
 * 1 4-ounce can sliced mushrooms including liquid
 * 3 tablespoons chopped fresh parsley
 * 1/4 cup red wine
 * 3 cups hot cooked rice

Directions
Season chicken with salt and pepper. Melt butter in large skillet. Add chicken and cook until brown on all sides. Spoon out all but 2 tablespoons drippings.

Add tomato sauce, onion salt, brown sugar, bay leaf, mushrooms, parsley and wine to skillet. Bring to boil, cover, and simmer 45 minutes or until chicken is tender. Remove bay leaf. Serve over fluffy rice.