2-3 lb. fresh chicken, cut in pieces
1/2 c. flour
1/3 c. butter or salad oil
3/4 c. onion, chopped
1 clove garlic, mashed or minced
1/2 lb. mushrooms, sliced
1 (1 lb. 12 oz.) can tomatoes, broken up
1 c. dry vermouth
1 tsp. salt
1/4 tsp. pepper
1 bay leaf, crumbled
1/2 tsp. dried basil
1/2 tsp. dried thyme

Coat chicken with flour and brown in butter in large skillet. Remove from pan. Brown onions, garlic and mushrooms in drippings. Replace chicken. Add tomatoes, Vermouth, salt, pepper and herbs. Cover and simmer 1 hour until tender. Thicken sauce with cornstarch if desired.

Serves 6. Very good meal served with rice or noodles and peas for vegetable.