Chicken in a Pot #1

2 Chickens, frying, quartered
1 Onion, lg, minced
1 ts Salt
1 Tomato, med, chopped
1/2 c Olive oil
1 Clove garlic, minced
3/4 ts Pepper
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.