Chicken in a pot

Yield: 8 servings

Ingredients:

2 ea Chickens frying quartered 1 ts Salt
1/2 c Olive oil 3/4 ts Pepper
1 ea Onion

Instructions:

lg minced 1 ea Tomato med chopped 1 ea 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. Mrs. William C. Edmonston