1 chicken (5 pounds), cut into pieces
1/4 cup olive oil
1 cup flour
1 cup chopped onions
1 cup sliced mushrooms
1 cup julienned carrot
1 cup julienned green pepper
2 Tablespoons minced garlic
8 cups chopped, peeled tomatoes
1/2 cup tomato paste
3/4 cup red or Marsala wine
1 teaspoon oregano
1 teaspoon basil
1 1/2 teaspoons salt
1 teaspoon pepper
freshly grated Romano cheese

Wash and drain the chicken pieces. Heat the oil in a deep skillet. Roll and coat each chicken piece in the flour and brown each piece on all sides to a golden brown. Transfer the chicken to paper towels to drain. Saute the onion, mushrooms, carrots, green peppers, and garlic in the same skillet for 10 minutes. Add the tomatoes and saute for another 5 minutes. Stir in the tomato paste, wine, herbs, salt and pepper, and cook over medium heat for another 5 minutes. Add all the chicken pieces and mix well. Turn down the heat very low, and simmer, covered, for 1 hour. Adjust the salt and pepper to your taste. Serve with some freshly grated cheese and a nice warm loaf of Italian bread. I made this up just like it says and then took it all and threw it in the crock. Its been there since 1pm and we will probably eat between 5 and 6pm. For me the longer a sauce simmers the better it tastes. You can also serve it over linguini noodles!