3 1/2 lbs. cut up chicken 3 T. olive oil
5 cloves garlic, chopped 3 yellow onions
3 c. very ripe tomatoes 6 oz. green salad olives, stuffed
with pimentos, drained
1 tsp. oregano black pepper
1 c. dry red wine salt to taste
Brown chicken in olive oil. Use a large pan, and do not try to do
the whole batch at once. Remove and drain most of the oil. Saute
garlic and onions until limp. Add coarsely chopped tomatoes, and olives
and saute until tomatoes are soft. Add pepper, oregano, wine and
chicken. Cover and simmer until chicken is tender, about 30 minutes.
