In a large sauté pan or braiser large enough to hold your chicken pieces in a single layer, sauté the garlic and rosemary gently in the olive oil until the garlic is lightly browned. Remove both garlic and rosemary from the pan.

Pat the chicken pieces dry with paper towels, dust them ever so lightly in flour and add them to the oil, raising the heat a bit. Brown the pieces on all sides, turning them from time to time for even cooking. Season generously with salt and pepper.

Add a generous amount of white wine, enough to come up about 1 cm (1/4 inch) up the pan. Turn the chicken pieces in the wine for a minute or two so they are covered well, then lower the heat and cover. Let the chicken simmer gently until it is cooked through and tender. For a young chicken, this should take about 30 minutes. For older or larger chicken the cooking time may be upwards of 45 minutes to an hour.

About halfway through the cooking time add your mushrooms. If you are using reconstituted dried mushrooms or very tender fresh ones, you can simply cut them up roughly and add them raw (see Notes). (If using dried mushrooms, add their water, too, as it has lots of flavor.) Then re-cover the pan and continue simmering until the chicken is done through.

When the chicken is done, uncover and remove the chicken pieces to a warm serving platter. Check the consistency of the sauce. If it is a bit watery, raise the heat and let it reduce a bit. Taste and adjust for seasoning. Then nap your chicken with the mushrooms and sauce. Top with a bit of minced parsley, if you like, for color

Serve immediately, while still hot, with some nice, crusty bread and a crisp white wine. (Giusti-Lanham and Dodi recommend a Durello or Pinot Grigio.)