1 (3 lb.) fryer, cut in pieces
1/4 c. vegetable oil
1 clove garlic, minced
1 onion, chopped
2 fresh peeled tomatoes, quartered
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 c. white wine
1 (4 oz.) can mushrooms

Coat chicken in oil and fry. Add garlic and onions, seasonings and wine. Cover and cook slowly until chicken is done. The last 5 minutes add tomatoes and mushrooms. Serves 4-6.