"Spanish" Chicken

Yield:	4 Servings
Categories:	Poultry

4	tb	Vegetable oil
1		Frying chicken (I used a 4.5 pound bird); cut into pieces
1	sm	Onion; chopped
3		Cloves garlic; finely chopped
1	tb	Flour
1/4	c	Dry white wine (or water)
1/2	c	Chicken broth
1/2	cn	(14-oz) diced tomatoes; drained (reserve other half)
		Salt and pepper to taste
1/2	cn	Reserved diced tomatoes
		Parsley or cilantro; chopped