INGREDIENTS:
3-4 lbs Whole Chicken, cut into serving pieces
2 Tbs Olive Oil
1 cup Onion, sliced thin
1 clv Garlic, sliced thin
tt Salt and Pepper
1/3 cup White Wine
8 ea Roma Tomatoes
INSTRUCTIONS:
Wash and dry the chicken pieces.
In a pan large enough to hold the chicken pieces, put the oil and onions in the pan and turn the heat to medium. Cook the onion, stirring occasionally, until the onion becomes translucent. Add the garlic and chicken pieces, skin side down. Cook until the skin forms a golden crust, then turn over and cook the other side until golden.
Add salt and pepper, turning the chicken pieces over 2 or 3 times. Add the wine and let the mixture simmer until half the wine is evaporated.
Add the tomatoes and lower the heat to a bare simmer. Cover with the lid slightly ajar. Turn and baste the chicken occassionally. If the liquid in the pan dries up, add 2 tbs of water. Continue cooking until the chicken is easily pulled from the bone, about 40 minutes.
Hellum's Kitchen 