Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chicken;cut in 8 pieces 1 c Dry white wine
3 tb Olive oil; use a good grade 1/2 c Chicken stock
4 Shallots; minced 1/2 ts Thyme; dried
1 Garlic clove; crushed 1 Bay leaf
1 tb Flour 16 White onions;peeled/whole

------------------USE SMALL BOILING ONIONS-----------------------
5 tb Butter 2 c Tomatoes; canned/cut up
2 ts Sugar Fresh chopped parsley
1/4 lb Mushrooms; sliced

Season the chicken with salt and pepper. In a heavy casserole, heat
the oil and brown the chicken on all sides. Add the shallots and
garlic and cook for 4 or 5 minutes...don't let the vegetables burn.
Sprinkle flour over the chicken and turn the pieces. Add wine,
chicken stock, thyme, and bay leaf. Cover and simmer. Meanwhile, melt
3 tablespoons of the butter in a medium skillet and add the onions.
Sprinkle with the sugar and cook until golden and glazed, shaking the
pan often. Transfer the onions to a plate and clean the skillet. Melt
the remaining 2 tablespoon butter in the skillet, add sliced
mushrooms and saute for 3 or 4 minutes, stirring gently. Remove and
add to simmering chicken, along with the onions and tomatoes. Recover
the heat and simmer 20 minutes more. Adjust seasoning to taste.
Sprinkle with the chopped parsley and serve. I don't have any idea
where I got this recipe, as it is one of the many handwritten in my
own personal cookbooks. I can only tell you that I have used this
recipe many times, with success. I hope you like it too! Barb

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