1 cup chopped onion
1 carrot, grated
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried rosemary
1/4 cup white wine
3 tablespoons margarine, melted
1 tablespoon white sugar
1 teaspoon baking powder
1/2 (10 ounce) package frozen mixed vegetables
2 tablespoons olive oil
3 stalks celery, finely chopped
1/2 cup chopped fresh mushrooms
Place onion, carrot, garlic, salt and thyme in food processor or blender; pulse 5 times. Add thyme and oregano, season with basil, rosemary and white wine. Process until the vegetables are finely chopped. Transfer to a large bowl.
In large bowl combine mixed vegetables, olive oil, sugar, baking powder, white wine, margarine, melted sugar, mixed vegetables, olive oil, celery and mushrooms. Cover and refrigerate about 10 hours.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in oven for about 30 minutes or until cooked through and no longer pink inside. Cover a 7x9 inch baking dish and bake at 350 degrees F (175 degrees C), uncovered, for about 30 minutes.
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