1 frying chicken, 3 to 3 1/2 pounds, cut up
1 tbsp. oil
1 clove garlic, minced or pressed
1 tbsp. instant minced onion
1 tsp. salt
1 tsp. crushed rosemary
1/4 tsp. coarse-grind pepper or 1/2 tsp. paprika
1 (14 1/2 oz.) can stewed tomatoes with liquid
2 tbsp. all-purpose flour or 1 tbsp. cornstarch
1 c. whipping cream
Chopped parsley for garnish

Preparation:

1. Wash chicken, pat dry. Arrange in a 13 x 9 inch baking dish.

2. Mix oil and garlic. brush entire mixture over chicken.

3. Sprinkle chicken with onion, salt, rosemary and pepper or paprika.

4. Pour tomatoes with its juice over chicken.

5. Bake, uncovered, at 350 degrees for 50 minutes or until chicken is done.

6. Pour juice from pan into measuring cup (you should have about 1 cup). Whisk until smooth.

7. Spoon fat from juice into small saucepan. Add flour to fat; stir until blended.

8. Heat until bubbly. While whisking, stir in the drippings. Cook until very thick, about 3 minutes.

9. Stir in the cream. Whisk until blended. Pour over chicken. Garnish with parsley.