1 (3 1/2 to 4 lb.) chicken
Salt to taste
White pepper to taste
1/2 c. olive oil
1 tbsp. flour
1/2 clove garlic, peeled
6 tiny onions
3 sprigs parsley, chopped
3 sprigs thyme, chopped
1 bay leaf
1 c. white wine
2 tbsp. brandy
1 can tomato soup or 4 tbsp. tomato paste
1 c. mushrooms, sliced
Rice, cooked, hot

Cut chicken in serving sized pieces. Sprinkle with salt and pepper. Heat oil in frying pan. Add chicken and cook over low heat until lightly browned, turning frequently. Cover and cook over low heat until chicken is almost tender. Uncover and sprinkle each piece lightly with flour. Cook 2 minutes until flour is browned. Add garlic, onion, parsley, thyme and bay leaf. Stir in wine, brandy, soup and mushrooms. Cover and simmer 5 minutes or until tender. Serve over steamed rice.

NOTE: Sherry may replace white wine, in which case use 3/4 cup sherry and 1/4 cup water. Flavor is better if made 24 hours or more before serving. Serves 4 to 6.