Chicken Sauté Louisette

Clean and singe chicken and cut in 8 pieces (each leg and second joint in one piece, the two wings, the breast in three pieces, and the back). Put butter (or oil) in saucepan and when hot arrange pieces of chicken in it and cook until brown on both sides. Add onion and continue cooking until onion is golden brown. Sprinkle in the flour, add garlic. Add wine and stock, cover and cook 25 to 30 minutes. Remove pieces of chicken to another pan, place fresh chopped tomatoes on top and strain the sauce over. Cook about 10 minutes. Longer, then arrange and center of a ring of cooked rice in which a little chopped ham has been mixed. Sprinkle with chopped parsley.