1 (3 lb.) chicken fryer, cut up
1 c. onions, chopped
1 (16 oz.) can tomatoes with liquid
Chopped tomatoes
1 c. dry wine
1 tsp. salt
1/4 c. olive oil
2 cloves garlic, mashed
1/4 c. chopped parsley
1/4 tsp. pepper
1/4 tsp. crushed red pepper flakes

Saute chicken in oil in large skillet until browned, about 15 minutes. Remove chicken and place in a 9x13x2 inch baking dish.

Preheat oven to 350 degrees. Add onion and garlic to skillet. Saute until onion is golden, about 3 minutes. Stir in tomatoes, juice, wine, parsley, salt, pepper and red pepper flakes. Bring to boil. Pour over chicken. Bake 1 hour.