• 3 Tbsp or more, butter
  
• 1 2-pound frying chicken, cut into pieces
  
• 1 Tablespoon chopped onion
  
• 1 Tablespoon flour
  
• 1 clove garlic, finely chopped
  
• 1/4 cup dry white wine (or water)
  
• 1/2 cup chicken broth
  
• 1/2 cup canned tomatoes, drained
  
• salt and freshly ground black pepper to taste
  
• 2 fresh tomatoes, peeled and chopped
  
• chopped parsley

1. In a large skillet, heat the butter, add the chicken and brown on all sides. Remove chichen and keep hot.

2. Add the onion to the skillet and cook slowly, stirring occasionally, three to four minutes. Add the flour and garlic and, stirring with a wire whisk, add the wine and broth and cook until the mixture is thickened and smooth.

3. Add the canned tomatoes, salt and pepper. Return chicken to skillet, cover and simmer until tender, about 30 minutes.

4. Remove the chicken from the skillet to a warm serving platter and keep hot. Add the fresh tomatoes to the skillet and simmer 15 minutes. Pour the sauce over the chicken and serve sprinkled with chopped parsley.