2 Chickens, frying, quartered	1 Onion, lg, minced
1 Tsp Salt	1 Tomato, med, chopped
1/2 Cup Olive oil	1 Clove garlic, minced
3/4 Tsp Pepper	1/2 Cup 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.
Mrs. William C. Edmonston