| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Poultry, Main dish, Londontowne | 8 | Servings |
INGREDIENTS
| 2 | Chickens, frying, quartered | |
| 1 | Onion, lg, minced | |
| 1 | ts | Salt |
| 1 | Tomato, med, chopped | |
| 1/2 | c | Olive oil |
| 1 | Clove garlic, minced | |
| 3/4 | ts | Pepper |
| 1/2 | c | White wine, dry |
INSTRUCTIONS
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 From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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