1 (3 1/2 lb.) fryer, cut up
2 tsp. salt
1/4 tsp. pepper
1 tsp. thyme, crumbled
1/3 c. flour
1/4 c. vegetable oil
1 med. onion, chopped
1 clove garlic, minced
1 (1 lb.) can stewed tomatoes
1 (4 oz.) jar sliced mushrooms with liquid
1/2 c. white wine or chicken broth

Rub chicken pieces with salt, pepper, and thyme. Place flour in a large bag. Add chicken pieces a few at a time, shaking to coat thoroughly. Reserve remaining flour. Brown chicken pieces well on both sides in oil in large skillet. Remove all but 2 tablespoons of oil from skillet and add onions and garlic. Saute' until transparent, about 5 minutes. Stir in reserve flour mixture, tomatoes, mushrooms, and wine. Blend thoroughly. Return chicken to skillet. Cover and cook over low heat 30 minutes or until chicken is tender. Add more wine or chicken broth if sauce becomes too thick. Serve over hot rice.