1 whole chicken, cut up or breasts
2 yellow onions
4 cloves of garlic
3 c. fresh chopped tomato
2 to 3 tsp. oregano
1 sm. jar green Spanish olives, rinsed
Pepper to taste
1 c. dry red wine (Burgundy)

Brown chicken in 2 tablespoons olive oil. Drain and remove chicken. Saute onions and garlic until tender. Add tomatoes, oregano, olives. Simmer. Put chicken back in and add wine. Cover and simmer 30 to 34 minutes.