Sauteed Chicken with White Wine and Tomatoes

• 1 4-lb Chicken
• 1/4 cup olive oil
• 1 tablespoon onion, finely chopped
• 1/2 cup dry white wine
• 4 medium-sized tomatoes, peeled, seeded, chopped coarse
• 1 clove garlic, chopped adn mashed
• 1 tablespoon finely minced parsley
• 12 black Italian olives, pitted

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. In a broad saute or frying pan brown them on all sides in 1/4 cup of hot olive oil.
3. Add 1 tablespoon of finely chopped onion and let it cook slowly until it is golden.
4. Add 1/2 cup of dry white wine and cook until this is reduced by about half.
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. Cover the pan and cook the chicken slowly for 15 to 20 minutes.
7. Five minutes before it is done, add a dozen pitted black Italian olives.
8. Serve with steamed potatoes.

chicken, olive oil, onion, white wine, tomatoes, clove garlic, parsley, black italian olives

Taken from www.epicurious.com/recipes/food/views/sauteed-chicken-with-white-wine-and-tomatoes-105098 (may not work)