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    Chicken in a Pot


    Source of Recipe


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    2 frying chickens, quartered
    1/2 cup olive oil
    1 onion, minced
    1 clove garlic, minced
    1 tsp salt
    3/4 ts pepper
    1 tomato, chopped
    1/2 cup white wine

    In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in
    olive oil until golden brown. Add onion, garlic, salt and pepper.
    Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c
    drained canned tomatoes), and wine and simmer for 30 minutes longer
    or until chicken is tender.

 

 

 

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