Poulet Chassour - cooking recipe

Ingredients

1 chicken (2.5 lb.), cut in 8 pieces
2 oz. butter
1 Tbsp. oil
1 Tbsp. flour
3/4 lb. mushrooms
1 lb. ripe tomatoes or 1 can peeled tomatoes
10 shallots (small, grey shallots are best)
1 c. dry white wine
1/3 c. water
salt and pepper
dry thyme and laurel
fresh parsley and tarragon (dessicated or frozen will do also)

Preparation

Peel tomatoes after dropping them for 30 seconds in boiling water; cut in halves and press to remove seeds and cut in squares one-inch size.
Peel and finely chop the shallots.
Tie together the aromatic herbs with cooking string.
Clean the mushrooms; cut them in 4. Heat oil and butter in a thick bottom stewpan; fry the chicken pieces until golden on all sides, then remove from skillet and drain on a plate.
Add shallots and mushrooms in the pan; fry lightly, then sprinkle with the flour.
Mix well; pour wine and water.
Return the chicken pieces inside the pan; add tomatoes, aromatic herbs, salt and pepper.
Cover tightly; simmer 40 minutes on low heat.
Sauteed potatoes or simply steamed potatoes, sprinkled with tarragon, will go nicely with this.
Serve with a dry white wine.