This smooth, sophisticated dish may be served with buttered noodles and a green salad. It should be accompanied by a well-chilled Chablis.
4 oz. flour 2 teaspoons salt
1 teaspoon freshly ground black pepper
1 x 4-lb. chicken, cut into six
serving pieces (wings, legs, breasts)
4 fl. oz. olive oil 8 oz. canned tomatoes
2 tablespoons butter
12 fl. oz. m cups Chablis 8 oz. mushrooms, sliced and sautced in
2 tablespoons butter with 1 crushed garlic clove
In a shallow dish, mix together half the flour with half the salt and pepper. Coat the chicken pieces with this seasoned
flour. In a medium-sized flameproof cas-serole, heat the oil over moderate heat. Add the chicken pieces and brown them for
2 to 3 minutes on each side. Reduce the heat to low, cover the casserole and cook the chicken pieces for 10 minutes.
Remove the casserole from the heat. With tongs, remove the chicken pieces from the casserole and set them aside. Cover the chicken pieces with aluminium foil to keep them warm. Pour off the excess oil from the casserole and add the tomatoes.
Return the casserole to mod-erate heat and bring the tomatoes to the boil.
In a small bowl, mix the remaining flour with the butter to make a smooth paste (beurre manie).
Gradually stir the beurre manie into the tomato liquid. Cook, stirring, until the mixture thickens. Slowly add the wine, stirring constantly. When the sauce is well blended, add the remaining salt and pepper and return the chicken pieces to the casserole with the garlic-flavoured mushrooms. Reduce the heat to low, cover the casserole and cook for 25 minutes, or until the chicken is tender. Remove the casserole from the heat and serve hot.