1 1/2 tbsp. olive oil
1 1/2 tbsp. butter
1 broiler fryer chicken (2 1/2 lbs.), cut up
2 tbsp. flour
1/2 c. dry white wine
1 c. (8 oz.) tomato sauce
1 med. clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried thyme
6 oz. mushrooms (2 c. sliced)
1 tbsp. parsley

Heat oil and butter in large skillet. Brown chicken on all sides, then put in 2 quart casserole. Stir flour into skillet drippings. Cook and stir until golden brown. Stir in wine, tomato sauce, garlic, salt and pepper, thyme and mushrooms. Cook and stir until sauce thickens. Add sauce to chicken. If using casserole, cover and bake at 350 degrees for 40 to 50 minutes or until chicken is tender. In Dutch oven, cover and simmer on top of stove 30 to 40 minutes. Sprinkle with parsley. Serves 4.