3 1/2 lbs. chicken
Salt & pepper
1 c. flour
2 tbsp. olive oil
2 sm. cans mushrooms
10 whole garlic cloves
1/2 c. onion, finely chopped
1/2 c. white wine
3/4 c. chicken broth
Parsley
2 bay leaves
1/2 tsp. thyme
1/2 tsp. basil

Sprinkle chicken with salt and pepper. Dredge in flour, and pat to make flour stick. Heat oil in skillet. When oil is hot, add chicken, skin side down and cook uncovered, turning occasionally about 10 minutes until brown on all sides. Drain off fat. Add mushrooms, garlic and onions. Cook, stirring for about 3 minutes over high heat. Add wine, chicken broth, parsley, bay leaves and thyme. Bring to a simmer, add salt and pepper if needed. Cover tightly and simmer for 20 minutes.