1/4 c. all-purpose flour
Salt & fresh ground black pepper
2 chickens, cut into serving pieces
2 tbsp. butter
2 tbsp. peanut oil
3 tbsp. finely chopped shallots or green onions
1 c. sliced mushrooms
1/4 c. dry white wine
1 1/2 c. drained canned Italian peeled tomatoes
1 tsp. dried rosemary
1 tbsp. finely chopped celery

1. Combine the flour with salt and pepper to taste. Dredge the chicken pieces in the mixture.

2. Heat the butter and oil in a large skillet and brown the chicken on all sides. Transfer the chicken to a warm platter. Add the shallots and mushrooms to the skillet and cook, stirring, until the mushrooms are wilted. Add the wine and cook, stirring to dissolve the brown particles that cling to the bottom and sides of the skillet and add the tomatoes and rosemary. Sprinkle with salt and pepper to taste.

3. Return chicken pieces to skillet. Cover and simmer over low heat for 30 minutes, or until the chicken is tender. Before serving, sprinkle with chopped parsley. Makes 6 servings.