Chicken Bordeaux - cooking recipe

Ingredients

2 teaspoons butter, divided
1 cup sliced mushrooms
1 garlic clove, finely chopped
2 frying chickens, about 3 pounds each, quartered
3/4 cup flour, divided
1 teaspoon salt
black pepper
1/2 cup vegetable oil
1 cup canned tomato, undrained
water
1 1/2 cups white bordeaux wine

Preparation

Melt 1 teaspoon butter and lightly sautee mushrooms. Remove and set aside.
Melt remaining butter.
Add garlic and cook about 1 minute. Remove and set aside.
Coat chicken with 1/2 cup flour.
Season with salt and pepper.
Heat oil in a heavy skillet.
Add chicken and brown on all sides.
Cover and cook over low heat for 25 minutes.
Drain oil from skillet.
Add tomatoes and bring to a boil.
Add enough water to the remaining flour to make a paste.
Stir into tomatoes and cook, stirring, until thickened.
Add wine, mushrooms and garlic.
Cover and simmer until chicken is tender, about 20 minutes longer.