1/4 c. unsifted flour
1 1/2 tsp. salt
1 (approximately 2 1/2 lb.) broiler-fryer chicken, cut up
2 tbsp. butter
1 lg. onion
1/2 lb. mushrooms, sliced
2 garlic cloves, crushed
1 bay leaf
1/2 tsp. thyme
1/4 tsp. pepper
1 1/2 c. red wine
1 c. chicken broth

Combine flour and 1/2 teaspoon salt. Coat chicken pieces well with this mixture. Preserve any remaining flour.

In large skillet, melt butter. Add chicken and cook until well browned on all sides, about 5 minutes. Remove from skillet. Add onions, mushrooms, garlic, bay leaf, thyme, pepper, and remaining 1 teaspoon salt to skillet. Saute until lightly browned, about 5 minutes. Return chicken and any remaining flour to skillet. Add wine and chicken broth; heat to boiling. Reduce heat; cover and simmer for 45-50 minutes or until tender. Add water as needed to avoid sticking to pan. Makes 4 servings.