INGREDIENTS:
1 broiler-fryer chicken, cut
into 10 pieces
1 tsp. salt
2 Tbsp. olive oil
1/4 c. chopped onion
1/2 lb. small mushrooms
1/4 c. dry white wine
4 Tbsp. chopped parsley or
basil
6 turns freshly ground pepper
1 Tbsp. chopped garlic
1 tsp. dried rosemary
1 c. diced tomatoes
1/4 c. chicken broth
Sprinkle chicken with salt and pepper. In heavy pan,
heat oil. Add chicken skin side down. Cook 8 to 10 minutes
until golden brown on all sides. Add garlic, onion, rosemary,
thyme and mushrooms. Cook, stirring for 5 minutes. Spoon off
fat in skillet. Add tomatoes, wine and chicken broth, stirring
to loosen browned bits on bottom of skillet. Simmer uncovered
10 minutes. Thicken sauce by reducing it briefly over high
heat. Stir in basil or parsley. Makes 4 servings (about 410
calories each).
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