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1 cut up fryer
1/4 c. olive oil
1/2 c. chopped onions
1 tsp. salt
1/4 tsp. pepper
2 cloves mashed garlic
1/2 lb. fresh mushrooms,
1 lb. fresh tomatoes, peeled,
seeded, juiced and
1 1/2 c. white wine
1/2 tsp. thyme
herb bouquet (parsley, thyme
and 1/2 bay leaf)

Brown pieces of chicken into the olive oil until golden
brown; remove excess oil. Sprinkle 2 tablespoons flour over
chicken. Toss over moderate heat for a few minutes. In a
separate pan, cook onions and mashed garlic until transparent;
add to chicken in skillet along with the herbs, tomatoes and
wine. Salt and pepper to taste. Cover and simmer over low
heat, about 30 to 45 minutes. Saute mushrooms and add to
chicken. Thicken sauce if necessary with 1 to 2 tablespoons
flour, mixed with 1/2 cup cold consomme.

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