Sauteed Chicken with White Wine and Tomatoes

1. 1

   Have a 4-pound chicken cut into serving pieces, wipe them dry, season them with salt and pepper, and dip them lightly in flour.

2. 2

   In a broad saute or frying pan brown them on all sides in 1/4 cup of hot olive oil.

3. 3

   Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden.

4. 4

   Add 1/2 cup of dry white wine and cook until this is reduced by about half.

5. 5

   Then add 4 medium-size tomatoes, peeled, seeded, and chopped coarse, 1 small clove of garlic, chopped and mashed, and 1 tablespoon of finely minced parsley.

6. 6

   Cover the pan and cook the chicken slowly for 15 to 20 minutes.

7. 7

   Five minutes before it is done, add a dozen pitted black Italian olives.

8. 8

   Serve with steamed potatoes.

* Per serving · 4 servings · Values may vary.