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INGREDIENTS:

1 Whole          Chicken, cut into serving pieces (3-4 lbs)

2 Tbs.               Olive Oil

1 cup                Onion, sliced thin

1 clove             Garlic, sliced thin

1/3 cup            White wine

1 1/2 cup         Roma Tomatoes, peeled and chopped (about 8)

tt                      Salt and Pepper

DIRECTIONS:

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 onions, stirring occasionally, until the onion becomes translucent. Add the garlic and the chicken pieces, skin side down. Cook until the skin forms a golden crust, then turn over and cook the other side until it becomes golden.

Add salt and pepper, turning the chicken pieces over 2 or 3 times. Add the wine and let the mixture simmer until half of the wine is evaporated.

Add the tomatoes and lower the heat to a bare simmer. Cover with the lid and slightly ajar. Turn and baste the chicken occasionally. If the liquid in the pan dries up, add 2 tablespoons of water. Continue cooking until the chicken is easily pulled off the bone, about 40 minutes.

NOTE: The entire dish can be prepared up to two days in advance. Reheat before serving.