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.