2 1/2-3 lb. cut up chicken pieces
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
2 tbsp. oil
1 sm. onion, thinly sliced
1/4 lb. fresh, sliced mushrooms
1 beef bouillon cube
1 1/2 c. hot water
6 oz. tomato paste
3 tbsp. chopped parsley
2 cloves minced garlic
1 bay leaf
1/2 tsp. thyme
1/2 d. dry white wine

1. Coat chicken with flour, salt and pepper; brown in oil. Remove.

2. Cook onion and mushrooms until tender; pour off excess fat. Return chicken to skillet.

3. Dissolve bouillon in water and add paste. Pour over chicken.

4. Add parsley, garlic, bay leaf and thyme.

5. Cover and simmer 30 minutes.

6. Add wine and simmer 15 minutes longer or until chicken is tender. Serve with linguini, or rice if desired.