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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.