4 medium-size tomatoes
5 pounds chicken parts
3 teaspoons salt, divided
1/4 teaspoon pepper
3 tablespoons oil
1 cup chopped onions
1 clove garlic, minced
2 tablespoons all-purpose flour
1 cup dry white wine or chicken broth
2 tablespoons butter
1/2 pound mushrooms, sliced
1/2 pound shrimp, peeled and de-veined
1/4 cup chopped parsley

Dice 2 tomatoes and wedge 2 tomatoes. Set aside.

Sprinkle chicken with 2 teaspoons salt and pepper. Heat oil in very large skillet. Add chicken. Brown on all sides, remove and set aside.

In same skillet, stir onions and garlic for 2 minutes. Return chicken to skillet. Sprinkle with flour, stir until all flour is absorbed. Add wine and reserved diced tomatoes. Bring to boil. Reduce heat. Simmer, covered, for about 30 minutes, until chicken is fork tender.

In small skillet, melt butter; add mushrooms. Saut?for 3 minutes. Stir mushrooms into chicken along with shrimp and reserved tomato wedges. Sprinkle with remaining teaspoon salt. Stir gently. Bring to boil. Reduce heat and simmer, covered, for about 5 minutes, until shrimp are cooked. Sprinkle with parsley and serve.

Yields 8 servings.