Chicken with red wine and mushrooms

This is a sneaker recipe. Goes together in a flash, no messing while it cooks, and the results are great. For those who don't like red-wine tinted chicken, use white wine... Don't put oil in the pan and don't grease it. It isn't necessary and will just make your sauce greasy.

1 whole chicken, 3 - 4 pounds, cleaned well.
1 large onion, sliced very thin.
1/2 pound portobello mushrooms, sliced.
4 garlic cloves, mashed.
3 tablespoon crushed dry oregano
1 cup dry red wine

Preheat oven to 375.
In a heavy dutch oven with lid, layer the onions, then the mushrooms, scatter on the garlic and oregano. Place chicken, breast side up, on top and pour the wine over all.

Put the d.o. on the cooktop on low to start heating the contents up. After 15 to 30 minutes, turn chicken over. Cover.

When oven is ready, place covered d.o. on middle rack. Don't remove the cover for 90 minutes then check chicken for doneness. If necessary, recover and return pot to oven.

When chicken is done remove it, placing on serving dish. Cover and let rest.

Return the pan to the cooktop, simmer remaining sauce down to desired consistency. Skim any fat. Serve beside the chicken.