Chicken Marengo - cooking recipe

Ingredients

2 ready to cook broiler fryers (2 lb. size), quartered
3 Tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive or salad oil
4 Tbsp. butter or margarine
1 clove garlic, crushed
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1 Tbsp. chopped parsley
4 ripe tomatoes (2 lb.) or 1 (1 lb. 10 oz.) can Italian plum tomatoes (undrained)
3 Tbsp. tomato paste
1/2 tsp. sugar
2 drops Tabasco
1 c. dry white wine
1/2 lb. fresh mushrooms

Preparation

Wash chicken under cold water; remove skin if desired.
Dry well on paper towels.
On sheet of waxed paper, combine flour, salt and pepper; mix well.
Roll chicken pieces in flour mixture, coating evenly.
In 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter.
Saute all chicken pieces on both sides in hot fat until browned.
Remove and set aside.
Add the garlic, thyme, basil and parsley to Dutch oven.
Saute over medium heat 5 minutes.
If using fresh tomatoes, scald in boiling water; peel skins.
Cut tomatoes in quarters; add to Dutch oven.
(If using canned tomatoes, add with liquid.)
Add tomato paste, sugar, Tabasco and 3/4 cup of the wine.
Stir to mix well.
Place chicken in sauce.
Bring to boiling; reduce heat and simmer, covered, 40 minutes.