3 TBS OLIVE OIL
2 TBS BUTTER
1 CHICKEN – 2 – 2 ½ LBS – cut in pieces
1 LARGE ONION – roughly chopped
1 GARLIC CLOVE – minced
6 FRESH TOMATOES
1 CARROT – finely diced
1 CELERY STALK – finely diced
2/3 CUP RED or WHITE WINE
4 TBS ITALIAN PARSLEY – finely chopped
SEA SALT and GROUND BLACK PEPPER
GARLIC POWDER – optional
Season the chicken pieces with a little salt and freshly ground pepper and garlic powder. In a large skillet with a cover, heat the oil and butter. Add the chicken pieces, skin side down, and the onions. Saute’ for 10 or 12 minutes, add the minced garlic and stir. Continue cooking until the chicken is browned on both sides.
Add the tomatoes that have been peeled, seeded and chopped. (If you prefer, you can use 6-8 chopped canned plum tomatoes, with a little of their juice.) Add the carrot and celery and the wine of your choice. Cover and simmer until the chicken is cooked through and is tender. Remove the cover, add the parsley and sprinkle with salt and freshly ground black pepper.