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| 2 | Broiler-fryers, cut up |
| | (2 1/2 lbs each) |
| 1/2 Tasse | all-purpose flour |
| 2 Teelöffel | salt |
| 1/2 Teelöffel | pepper ground |
| 3 Esslöffel | Olive oil or veg. oil |
| 3 Esslöffel | butter or margarine |
| 1 | Onion large, chopped |
| 2 | cloves garlic minced |
| 1 Tasse | white wine dry |
| 3 Esslöffel | brandy optional |
| 2 | Large tomatoes, peeled/chopp Or- 1lb can tomatoes, chopp |
| 6 | parsley sprig |
| 1 | Bayleaf |
| 1 Teelöffel | Leaf thyme |
| 1/2 x ca. 450 g | Mushrooms, sliced, Or- 6-oz can mushrooms |
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1. Shake chicken pieces in a mixture of flour, salt and pepper in a plastic bag to coat well. 2. Heat oil and butter or margarine in a 12-cup flame proff casserole or a large skillet. Brown chicken, a few pieces at a time, in hot fat; remove; keep warm. 3. Saute onion and garlic in drippings until soft; stir in wine and brandy; bring to boiling, stirring constantly. Stir in chopped tomatoes; arrange browned chicken pieces in casserole, spooning sauce over. 4. Tie a bouquet garni of parsley, bay leaf and thyme in cheesecloth;
push down into sauce; cover. (If using a skillet, place chicken in a 12-cup casserole; pour sauce over and add bouquet garni; cover.) 5. Bake in moderate oven (350) 1 hour. Stir in sliced mushrooms or
canned mushrooms and liquid. [I saute the fresh mushrooms in butter 1st.] Bake 15 min. Longer, till chicken is tender. Remove bouquet garni before serving. [I serve with hot steamed rice.] Source: Family Circle "301 Splendid Casseroles", January 1976
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