1 frying chicken cut up 2 Tbs margarine
1 Tbs oil Salt & pepper
1 tsp thyme, basil or tarragon
Sauté chicken in margarine and oil. Remove and season.
Cook dark meat covered over moderate heat 8-9 minutes.
Add white meat and cook 15 min. longer, basting.
Remove and proceed.
Remove all but 2-3 Tbs fat.
Sauté 1/4 cup shallots.
Add: 1 cup tomato pulp 1/2 clove mashed garlic
1/2 tsp basil or tarragon salt & pepper
Simmer 5 min. covered.
Add: 1/2 cup white wine 1/2 cup brown stock
1 Tbs arrowroot
Reduce until thickened.
Add 1 can chopped mushrooms.
Pour over chicken and serve with rice.
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