White Wine Casserole

4pounds roasting chicken, cut up
2 tablespoons butter or margarine
2 tablespoons olive or salad oil
1 large onion, sliced
1 large carrot, sliced
1 stalk celery, sliced
1 can (1 pound) italian tomatoes, undrained
1 tablespoon dried basil leaves
1 tablespoon dried oregano leaves
1 1/2 teaspoons salt
1/4 teaspoons cinnamon
1/8 teaspoons black pepper
4 whole cloves
1/2 cup dry white wine
1/4 pounds fresh mushrooms, washed and sliced
1 tablespoons flour


1. Wash chicken, pat dry with paper towels.
2. Heat butter and oil in dutch oven. Add chicken, a few pieces at a time, and brown well on all sides. Remove as browned, and set aside.
3. Add onion, carrot, and celery to dutch oven, sauté until golden - about 5 minutes. Add tomatoes, basil, oregano, salt, cinnamon, pepper, and cloves, mix well, mashing tomatoes with fork.
4. Bring to boiling, reduce heat, and simmer, uncovered, 10 minutes.
5. Add browned chicken and wine, simmer, covered, 50 to 60 minutes, or until chicken is tender. Add mushrooms, cook, uncovered, 10 minutes longer.
6. Heat oven to 325 degrees f.
7. Remove chicken to shallow, 2 1/2-quart casserole. Dissolve flour in 2 tablespoons water, stir into sauce. Bring to boiling, stirring until thickened. Pour over chicken. Bake, uncovered, 15 to 20 minutes, until bubbly.

** substitution can be made for the wine by using an excellent chicken broth