Chicken Cacciatore

4 chicken legs and thighs
1 onion, chopped
1 green pepper, chopped
2 carrots, chopped
2 29 oz cans tomato puree
1 tsp salt
1-2 cloves chopped garlic
ground pepper
1 tsp sweet basil
2 bay leaves
olive or vegetable oil
3/4 c dry red wine
1 c quartered mushrooms

In a 350 degree oven, bake the chicken legs and thighs until done. In a large skillet, sauté the onions, garlic, carrots and green peppers in 2-3 Tablespoons of oil until onions are translucent and vegetables are tender. Add the tomato puree, salt, pepper, bay leaves, basil and the red wine. Simmer 15-20 minutes. Add the baked chicken pieces to the pan along with the mushrooms. Cover and simmer an additional 20-30 minutes. Remove the bay leaves and serve chicken in sauce over pasta of your choice, preferably vermicelli or spaghetti. Enjoy!!