• 1/4 cup flour
• 2 1/2 lb chicken pieces
• 1 TB spoon olive oil
• 2 onions
• 8 oz mushrooms, sliced
• 2 garlic cloves, crushed
• 1/4 cup white wine
• 1/2 cup chicken broth
• 1 lb tomatoes, chopped
• salt, black pepper
• fresh parsley, to garnish

• Put the flour into a plastic bag and season with salt and pepper.
• One at a time, drop the chicken pieces into the bag and shake to coat with flour.
• Carefully tap off the excess flour.
• Heat the oil in a heavy casserole.
• Fry the chicken over medium-high heat until golden brown, turning once.
• Transfer to a plate and keep warm.
• Add the onions, mushrooms, and garlic to the pan.
• Cook until golden, stirring frequently.
• Return the chicken to the casserole with the juices.
• Add the wine and bring to a boil, then stir in the broth and tomatoes.
• Bring back to a boil, reduce the heat, cover, and simmer over low heat for about 20 minutes until the chicken is tender.
• Adjust the seasoning before serving.

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