Title: CHICKEN IN A POT
Categories: Poultry, Main dish
Yield: 8 servings
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
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
