Chicken Marengo - cooking recipe

Ingredients

2 lb. chicken, quartered
3 Tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. olive or salad oil
4 Tbsp. butter
1 clove garlic, crushed
1/2 tsp. thyme
1/2 lb. fresh mushrooms
1/2 tsp. basil
1 Tbsp. parsley
4 tomatoes or 1 (1 lb. 10 oz.) can tomatoes (undrained)
3 Tbsp. tomato paste
1/2 tsp. sugar
2 drops of Tabasco
1 c. dry white wine

Preparation

Wash chicken and dry well.
Combine flour, salt and pepper; mix well.
Roll chicken in this mixture and coat evenly.
In 5-quart Dutch oven, slowly heat oil and 2 tablespoons butter.
Add chicken and saute on both sides until brown, 10 minutes.
Remove and set aside.
Add garlic, thyme, basil and parsley to pan. Saute herbs, stirring over medium heat 5 minutes.
If using fresh tomatoes, scald in boiling water, peel and cut in quarters or add can with liquid.
Add tomato paste, sugar, Tabasco and 1 cup wine. Stir well.
Place chicken in sauce; bring to boil, reduce heat and simmer, covered, for 40 minutes.