Chicken Bordeaux

From Madame Fernande Garvin of the Bordeaux Wine Information Bureau. Adapted from The New York Times Cookbook.

• Ready In: 1 hr
• Serves: 8

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

Directions

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