| 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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