Chicken in a pot

8 servings

Ingredients

Quantity Ingredient
2 eaches Chickens, frying, quartered
½ cup Olive oil
1 each Onion, lg, minced
1 each Clove garlic, minced
1 teaspoon Salt
¾ teaspoon Pepper
1 each Tomato, med, chopped
½ cup White wine, dry

Directions

In Dutch oven or heavy kettle, brown 2 (2-½ 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 ½ c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston

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