3 to 3 1/2 pounds chicken parts (1 broiler fryer, cut up) 1/4 cup butter 1 large can (15 ounces) tomato sauce 1/2 cup red or blush wine 3/4 cup chopped onion 1 clove garlic, minced 3 tablespoons chopped fresh parsley, or 1 teaspoon dried parsley flakes 1 teaspoon dried leaf basil, crushed 1 small bay leaf 1 pound cleaned raw shrimp salt and pepper

Preparation

Season chicken pieces with salt and pepper. Heat butter in large skillet over medium-low heat. Add chicken pieces to skillet and cook slowly until nicely browned, turning to brown both sides evenly. Meanwhile prepare sauce. Mix tomato sauce with wine, onion, garlic, parsley, basil, bay leaf, 1/2 teaspoon salt, and a dash of pepper. Add sauce to the browned chicken in the skillet. Cover and simmer until chicken is tender, about 35 to 45 minutes. Add shrimp and poke down into the sauce. Cover and cook for about 5 to 10 minutes longer, until shrimp are done. Good with pasta or served as a stew with salad.