3 - 3 1/2 lbs. chicken pieces
4 tbsp. butter
4 tbsp. olive oil
1/2 c. dry white wine
1 lb. ripe tomatoes or 1 can peeled Italian tomatoes, pureed
Salt & pepper

Heat butter and oil together in a large pan. Add chicken legs first and brown. Then brown breasts. Season with salt and pepper. Lower heat and continue cooking until pieces are tender. Remove from pan.

Stir in wine, add pureed tomatoes, salt and pepper to taste and cook over moderate heat for about 10 minutes.

Return chicken pieces to pan and cook a few minutes longer. Serve with rice or pasta. Serves 4.