1 3-pound broiler-fryer chicken, quartered

12 small white onions, peeled

½ pound fresh mushrooms

¼ cup flour

2 cloves garlic, minced

½ teaspoon garlic powder

6 tomatoes, peeled

½ teaspoon onion powder

½ cup water

½ teaspoon celery seed

1 teaspoon salt

¼ teaspoon black pepper

½ cup sherry

2 tablespoons salad oil

Trim all loose fat and skin from chicken. Mix together next 5 ingredients; coat chicken with mixture. Saute chicken parts in oil; remove, add onions, mushrooms and garlic, saute until golden. Add remaining ingredients and chicken; cover and simmer 40 minutes or until onions are tender.