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Contributed by:
Karen Pollard

Ingredients:

• 2 whole chicken breasts with bones, skinned and quartered
• unbleached flour (for dredging)
• 3 cups chicken stock
• 2 gloves garlic
• 15 oz jar pearl onions, drained
• 2 containers of white mushrooms, cleaned and quartered
• 28 oz can stewed tomatoes, including juice
• 1 1/2 Tbs olive oil
• 1 tsp thyme
• 1/4 cup parsley
• 1 Tbs soy sauce
• 2 bay leaves
• pepper to taste

Directions:

• Lightly dredge the chicken in the flour.

• Heat olive oil in a heavy pot. Brown the chicken, adding stock as necessary. Once browned, remove chicken to a plate.

• In the same pot, sauté the garlic and onions in remaining stock.

• Scrape up the flour from the bottom of the pan with a wooden spoon. This will form a gravy with the next ingredients.

• Add the mushrooms and sauté for a few minutes until the wilt.

• Add tomatoes, breaking them apart with your hands as they go into the pot.

• Return the chicken to the pot, add remaining ingredients, and simmer, covered, for 30 minutes.