1/4 c. all purpose flour
1 tsp. salt
1/4 tsp. dried oregano, crushed
1/8 tsp. pepper
8 chicken drumsticks or thighs
3 tbsp. butter
2/3 c. dry white wine
1 tbsp. lemon juice
1/2 c. chopped onion
1 c. fresh mushrooms, sliced
1 tbsp. butter
1 tsp. sugar
1/4 c. water
2 med. tomatoes, peeled & diced

Blend flour, salt, pepper and oregano. Set aside 1 tablespoon of flour mix. Coat chicken with rest of mix in heavy skillet or electric fry pan, brown chicken in 3 tablespoons butter. Combine wine and lemon juice and pour over browned chicken; add onions. Bring to boil, reduce heat, cover and cook over low heat for 40 to 45 minutes or until tender.

Meanwhile, in small skillet cook mushrooms in 1 tablespoon butter until tender. Immerse tomatoes in boiling water and peel and dice. Remove chicken to platter, keep warm. Add mushrooms, tomatoes and sugar to wine mix in skillet. Cook until veggies are tender, about 5 minutes. Blend together reserved flour mix and water, add to sauce. Cook and stir until bubbly and thickened. Pour over chicken on platter. Serves 4.