Chicken rinse, dry and cut into pieces. Mushrooms rinse, clean, separate caps and stems. Halve or quarter the large hats.
Heat half of the oil in a large, heavy skillet over medium heat until hot but not smoking. Add the garlic and turn to lowest heat. Saute, stirring frequently, until soft but not browned, about 2 min.
Turn the chicken pieces lightly in flour to the other side. Turn the stove on medium heat and saute the pieces for 20 min, until nicely browned on both sides. If necessary, roast in 2 or more batches.
Adjust heat so that chicken does not burn. Meanwhile, heat any leftover oil in another roasting pan over medium heat. When hot, pour in the mushrooms and sauté, stirring occasionally, for 5-6 minutes until lightly browned.
Once the chicken pieces are nicely browned, fold in the drained halved tomatoes and the mushrooms and season with salt and pepper. Turn on medium heat and simmer the chicken for 20 min with the lid on low heat. Cook without the lid for another 10 minutes until tender.
Arrange chicken pieces on a heated platter, top with sauce and vegetables. Sprinkle with parsley and serve on the spot.
Serve with boiled long grain rice.