Chicken Cattatore

Clean the chicken's skin and fats. Cut it to pieces. Peel the onions and cut them into half-moons. Wash the mushrooms very well under running water, clean them and dry them. Cut them into blades. Place the flour in a shallow dish and pass the chicken pieces through it, shaking off the excess. Place them in a large frying pan, with the non-stick bottom, in a little oil, previously heated. Brown the chicken pieces on both sides well, turning them halfway through frying. Let the onions brown in the pan. Pour the mushrooms and let them cook until they release all their water and it evaporates. Wait until the onions and mushrooms are golden brown at the same time as the fried chicken. Drain excess fat from the skillet. Pour the vinegar and boil until the sauce has halved. Season with salt and pepper. Add the tomato pulp to the chicken and mix all the ingredients in the frying pan. Mix the butter and chicken stock. Bring to a boil and wait for the sauce to halve. If the chicken is not tender enough, add more chicken stock. Serve with mashed potatoes or white rice. When serving, sprinkle with chopped fresh parsley.