This manner of cooking chicken is said to have been invented by
Put the oil in a saucepan and, when hot, add the pieces of chicken, and cook to a golden brown on all sides. Add the tomatoes and the tomato purée. Sprinkle the joints with a little flour, stir well till the flour browns, add the white wine, the stock, the mushrooms and onions, previously slightly browned in butter, season with salt and pepper, add the clove of garlic, and simmer gently for 1 to 1½ hours. Put the pieces of chicken on a hot dish, garnish with the mushrooms and onions, and croûtons of fried bread, and pour the sauce over them. Sprinkle a little chopped parsley over the whole.