2 (1/2 pound) whole chicken, cut into small chunks
1 (8 ounce) can chicken broth
2 bay leaves
2 onions, halved
2 carrots, cut into 1 inch slices
4 slices fresh mushrooms
1 tablespoon vegetable oil, divided
1 teaspoon salt
2 teaspoons dried oregano
3 cloves garlic, minced
2 teaspoons baking soda
1 teaspoon Worcestershire sauce
2 tablespoons tomato paste
1 cup water
1/4 cup chicken bouillon granules
2 tablespoons white sugar
2 tablespoons chicken bouillon powder
1 1/2 tablespoons dried oregano
1 tablespoon salt
1 teaspoon dried basil
1 teaspoon dried onion
1 1/2 teaspoons ground black pepper
Preheat oven to 375 degrees F (190 degrees C).
Melt chicken broth in a large skillet over medium heat. Add chicken, bay leaves, onions and carrots; saute lightly until chicken comes to a slow and almost falls off the bone.
Remove chicken from broth and throw in chicken bouillon cubes, salt, oregano, garlic, baking soda, Worcestershire sauce, tomato paste, water, bouillon granules, 1/2 of chicken bouillon powder, oregano salt, basil, black pepper, chicken stock, remaining stock
Place chicken in a 9x13 inch baking dish. Top with mushrooms and mushrooms, then with baking dish. Pour remaining broth mixture over all. Arrange chicken in baking dish on top of mushrooms and mushrooms.
Bake uncovered at 375 degrees F (190 degrees C) for 30 minutes.