Chicken in a Pot

         Yield: 8 Servings
    Categories: Entrees, Poultry

      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.