This is another recipe I got from Patricia Wells Bistro Cooking. It is very simple but very favorable. Serves 4.

What you will need:

6 tablespoons of extra virgin olive oil

2 garlic cloves, minced (I used more)

1 chicken 2 1/2 pound , well rinsed, patted dry and cut into 8 serving pieces at room temperature

1/4 cup of all purpose flour

1 pound of mushrooms,, washed trimmed and caps separate from stems, half or quarter the caps

1 large can of plum tomatoes, well drained and cut in half

salt and pepper

chopped parsley for garnish

Heat 3 tablespoons of oil in a large heavy skillet over medium heat. Add the garlic, reduce the heat to low and saute till soft but not brown, about 2 minutes.

Lightly dredge the chicken in flour. ( I seasoned the chicken and flour) Increase the heat in the skillet to medium and add the chicken. Don’t over crowd, do in batches if necessary. Brown on both sides, about 20 minutes.

Meanwhile, heat the remaining 3 tablespoons of oil in a separate skillet over medium heat. Add the mushrooms caps and stems, stirring occasionally, until lightly browned. About 5-6 minutes. ( I seasoned the mushrooms)

When all the chicken is browned, stir in the tomatoes and mushrooms. Season with salt and pepper. ( Since I seasoned before hand I skipped).  Reduce the heat to medium-low. Cover and cook for 20 minutes then uncover and cook for another 10 minutes. Serve on a warmed platter and ladle the vegetable sauce over it. ( I served it with buttered egg noodles)