Place the chicken in a pot and add just enough water to cover. Add salt and dried oregano. Stir occasionally. After cooking for about 20 to 30 minutes, remove the water (reserve it for later). Add oil and let the chicken brown a bit. Meanwhile, chop the onion, garlic, tomato, and mushrooms. Sauté the onion and garlic in a little oil.

Add the tomato and mushrooms. Season with salt and pepper. Add the tomato sauce and 1/4 cup (60 ml) of the reserved chicken broth.

Let it simmer for 5 minutes. Add the chicken, a little more salt and pepper, and cook for another 5 to 10 minutes. Serve as you like.