"This is a recipe my mother has been making for years," Deborah Sandler writes. "It's a hit every time she makes it. After I got married three years ago, I sat her down and wrote out exactly how she made it. It's a great dish to have during the week for dinner as well as for company. I call it .."
SIX-STEP CHICKEN CACCIATORE
3/4 cup oil
2 pounds chicken thighs
2 pounds chicken drumsticks
2 large onions, chopped
1 pound mushrooms, thinly sliced
1 (28-ounce) can whole tomatoes, undrained
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon oregano
1/2 cup dry Sherry
Heat 1/2 cup oil in large skillet or chicken fryer. Fry chicken thighs and drumsticks until golden brown. Transfer into large baking dish or casserole.
Heat remaining 1/4 cup oil in another skillet and fry onions until tender and transparent. Add mushrooms and saute until tender and onions are lightly browned. Add tomatoes, crushed, including tomato liquid. Simmer 5 minutes. Add salt, pepper and oregano. Bring to boil. Pour over chicken. Bake at 350 degrees 45 minutes (if too much oil rises to top, extract with baster).
Sprinkle chicken dish with Sherry and bake another 10 to 15 minutes. Makes 4 to 6 servings.
\o7 Note:\f7 Dish is even better when made 1 day ahead of time and reheated.
\o7 The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.