Yield: 6 servings

2 Chickens (3 lbs each), cut -up
Salt
Pepper
4 Cloves garlic, minced
Butter (optional)
1 c White wine, dry
3 Onions, chopped
5 tb Butter
1/2 c Parsley, fresh chopped
1 c Chicken broth
12 Fresh mushrooms, sliced
1/4 c Olive oil
1 ts Oregano
1 lb Linguine, cooked al dente

Serves 6

Dry chicken pieces with paper towels.

Heat half of the butter with half of the oil and begin browning chicken pieces well, a few at a time. Season them with salt and pepper as they brown. Add more butter and oil as needed, and keep chicken pieces warm as they are set aside, until all are browned.

Add any remaining butter and oil to the pan and saute onions lightly. Remove onions and set aside.

Add mushrooms, oregano, garlic, and wine to the pan and cook a few minutes.

Add chicken broth, stir and add the chicken pieces and onions. Bring to a simmer, cover, and simmer gently for 20-30 minutes.

Remove chicken pieces to a warm platter. Stir sauce, taste for seasoning, and cook for a few minutes, uncovered, to reduce. Swirl in some additional butter if desired.

Put cooked, drained linguine in center of a large warmed deep platter.

Pour sauce over. Surround with chicken pieces and sprinkle with parsley.

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