Italian Chicken with Mushrooms

Serves 4

8 broiler-fryer chicken thighs
½ cup white wine
2 tbsp tarragon vinegar
¼ cup chopped celery, onions, and green peppers
1 clove garlic – minced
¼ cup olive oil/butter
½ tsp basil
4 tbsp tomato paste
½ lb of fresh mushrooms, finely sliced
1 tsp salt
½ tsp pepper

Mix together wine, vinegar, celery, onions, green peppers, garlic, olive oil, and basil. Pour over chicken thighs and marinate in refrigerator over night. Melt butter in large frying pan. Remove chicken thighs from marinate. Brown chicken in hot butter. Place chicken in 2 quart baking dish. Stir tomato paste into remaining marinate. Add mushrooms. Sprinkle chicken with salt and pepper and pour marinate over chicken thighs. Cover and bake at 350˚F for 1 hour. May be served on noodles.