1 (2-lb.)

chicken, cut into pieces

3 Tbs.

flour

1 1/2 tsp.

salt

1/8 tsp.

pepper

2 Tbs.

olive oil

4 Tbs.

butter

1 clove

garlic, chopped

1/2 tsp.

thyme

1/2 tsp.

basil

1 Tbs.

chopped fresh parsley

1 (2-lb., 3-oz) can

plum tomatoes, undrained

3 Tbs.

tomato paste

1/2 tsp.

sugar

2 drops

Tabasco sauce

1 cup

dry white wine

1/2 lb.

fresh mushrooms, sliced

Roll chicken pieces in a mixture of flour, salt, and pepper. In Dutch oven, heat oil and butter. Brown chicken; set aside.

Add garlic, thyme and basil to pan. Saute. Add tomatoes (cut up) with liquid. Add paste, sugar, Tabasco, and 3/4 cup wine. Stir to mix well. Add chicken. Bring to a boil; reduce heat and simmer, covered, 40 minutes. Saute mushrooms separately in remaining butter. Add to chicken. Cook, covered, 10 minutes longer. Sprinkle with parsley. Serve.