In a heavy skillet, in olive oil, saute two minced garlic cloves.  until soft but not brown.  Dredge chicken pieces with skin (anything you want, a whole chicken, white or dark meat only) in flour add to pan and saute for 20 minutes or so until well browned but not scorched. 

In a separate pan, heat more oil and saute a package of fresh mushrooms quartered and when soft, add a can of plum tomatoes, partly drained.

When the chicken has browned for 20 minutes, add the mushrooms and tomato mixture and cook covered for 20 minutes or more and then cook uncovered or 10 minutes, until chicken is tender. 

Depending on your mood, add basil, thyme, fresh parsley, salt, black pepper, white pepper.

(AE)