6 oz. mushrooms, quartered (Try Bulich’s Creekside Farm)
1 garlic clove, ch
4 Tbsp. dry white wine (Try Oliva vineyard- and drink the rest with dinner!)
½ cup chicken broth
¼ lb. tomatoes, peeled, seeded, and chopped, or 1 cup canned crushed tomatoes
Put the flour, salt and pepper in a plastic bag. Drop the chicken pieces in one at a time to coat.
Heat oil in a flameproof casserole. Fry the chicken on medium heat until golden brown on each side. Transfer to a plate to keep warm.
Add onion or shallots, garlic, mushrooms, and cook until golden, stirring often.
Return the chicken and its juices to the casserole. Add the wine and bring to a boil, then stir in broth and tomatoes. Bring back to a boil, reduce heat, and simmer for about 20 minutes or until chicken is tender and the juices run clear. Skim off any fat that has risen to the surface. Serves 4 people.
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