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In Dutch oven or heavy kettle, brown 2 (2-½ 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 ½ c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. Mrs. William C. Edmonston
Your Chicken in a Pot is ready. Good luck!
Related recipes: Poultry, Main dish, Londontowne
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