Chicken In A Pot

Cooking & Recipes

It came from Women’s Day Encyclopedia of Cookery that I purchased back in the 1960’s. I like it because it is easy to make and very tasty.


Makes 8 Servings


2 frying chickens, about 2 1/2 pounds each, cut in quarters
1/2 cup olive oil
1 large onion, minced
1 garlic clove, minced
1 teaspoon salt
3/4 teaspoon pepper
1 medium tomato, chopped, or 1/2 cup drained canned tomatoes
1/2 cup dry white wine


In Dutch oven or heavy kettle, brown chicken in olive oil until golden brown. Sprinkle with onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato and wine and simmer for 30 minutes longer, or until chicken is tender.



Preparation Method

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