2 1/2 lb. chicken cut into 8 pieces
1 tbsp. lard
1 tbsp. olive oil
Olive oil for rubbing potatoes
2 lg. roasting potatoes cut into 8ths the long way
1 lg. yellow onion, peeled & cut into thin slices
1/2 tsp. red pepper flakes
1 c. dry white wine
2 lg. tomatoes, cored, peeled & well crushed
1/4 c. finely chopped parsley
12 lg. leaves fresh basil, coarsely chopped
Salt to taste

Wipe chicken dry. Heat lard and oil over medium flame in frying pan. When fat is hot, add chicken pieces a few at a time and brown well, about 3-4 minutes per side. While chicken is browning, rub olive oil on potatoes, then roast in preheated 400 degree oven about 20 minutes.

Add onion to browning chicken and brown it also. Add red pepper flakes and stir well. After about 5 minutes, add wine, 1/4 cup at a time. Shake pan vigorously after each addition of wine. After about 10 minutes, add tomatoes, parsley, basil and salt. Lower the heat and cook all ingredients another 20 minutes or so. Add the oven roasted potatoes to the chicken and carefully spoon tomatoes and pan juices all over them. Serve. Preparation time: 8-10 minutes. Cooking time: 40-45 minutes. Serves 4.