In a large pan, heat enough olive oil to cover the bottom.

Brown the crushed garlic and thinly sliced onions until caramelized.

Add the canned mushrooms.

Stir in the tomato paste and cook on low heat for 15 minutes.

Add the 8 cans of water, salt, pepper, dried basil, and dried parsley to the pan.

Simmer for 45 minutes.

Meanwhile, in another pan, fry the sliced bell peppers until they are soft.

Set them aside.

If desired, coat the chicken breasts with a mixture of flour, salt, and pepper.

Brown the chicken in hot oil.

Transfer the browned chicken, fried peppers, and sauce with mushrooms to a large pan.

Mix well.

If the sauce seems too thick and “hugs” the chicken too much, add 1 can of water.

Cook the mixture for another hour or until the chicken is tender.

In the last 20 minutes of cooking, add the red wine to the pan.

Serve hot.