1. In large saucepan over med, combine half mushrooms, tomatoes with juice, and wine. Bring to boil, stirring often.

2. Meanwhile, remove skin and fat from chicken and submerge chicken, bone side up in sauce. Cover, reduce heat, and simmer 30 mins.

3. Meanwhile, seed and chop green peppers. Turn chicken and stir in remaining mushrooms and peppers. Continue simmering, uncovered, and stir occasioinally until chicken is springy to touch (10 mins).

4. Remove chicken and vegetables. If sauce is not thick enough, increase heat and boil, uncovered. Then pour over chicken and vegetables, served over pasta or rice.

Per serving: 238 calories, 2.3g fat (9% Cff) 117 mg calcium, 4.5 mg iron exc. VitC