| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Entree, Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
|
Chickens, frying, quartered |
| 1/2 |
c |
Olive oil |
| 1 |
|
Onion, lg, minced |
| 1 |
|
Clove garlic, minced |
| 1 |
ts |
Salt |
| 3/4 |
ts |
Pepper |
| 1 |
|
Tomato, med, chopped |
| 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.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 02,
1998
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