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1 3-pound chicken, cut into 10 serving pieces
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
1/4 cup chopped onion
1 teaspoon rosemary
1/2 teaspoon thyme
1/2 pound small mushrooms
1 cup peeled, seeded, chopped tomatoes
1/4 cup dry white wine
1/4 cup chicken bouillion
4 tablespoons chopped fresh parsley or basil
Sprinkle the chicken with salt and pepper.
Heat the oil in a heavy skillet and add the chicken, skin side down. Cook for 10 minute, or until golden brown. Turn the pieces. Add the garlic, onion, rosemary, thyme and mushrooms. Cook, stirring, for another 5 minutes.
Pour off the fat in the pan and add tomatoes, wine and bouillion. Scrape the bottom of the pan with a spatula. Simmer, uncovered, for 10 minutes. Thicken the sauce by reducing it briefly over high heat. Add the parsley or basil and serve.
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