Chicken with Red Wine

1/4 Cup all-purpose flour
1 chicken (2-1/2 to 3 pounds) cut into serving pieces
2 tablespoons butter or margarine
2 tablespoons vegetable oil
3/4 cup dry red wine
1/4 cup water
1 small yellow onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1/2 teaspoon dried thyme, crumbled
1/2 bay leaf
1/2 teaspoon salt
1/8 teaspoon black pepper
1 medium-size tomato, peeled and chopped
1/4 pound mushrooms sliced

1. Put the flour on a plate or piece of wax paper and coat the chicken with it. Shake off any excess flour and set the chicken aside. Heat the butter and oil in a heavy 12- or 14-inch skillet over moderately high heat. Add the chicken and cool uncovered, turning the pieces once or twice until browned-about 5 minutes.

2. Add the wine, water, onion, garlic, thyme, bay leaf7, salt, and pepper. Cover, reduce the heat, and simmer for 15 minutes.

3. Add the tomato and mushrooms. Cover and simmer 15 minutes longer.

4. Remove the cover, tilt the skillet, and skim the fat from the pan juices. Cook uncovered, an additional 5 minutes, or until the sauce thickens slightly. Serve with buttered noodles.