Yield: 8 servings

2 Chickens, Frying, Quartered
1 ts Salt
1/2 c Olive Oil
3/4 ts Pepper
1 lg Onion, Minced
1 md Tomato, Chopped
1 Clove Garlic, Minced
1/2 c White Wine, Dry

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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