3-4 lb. chicken, cut up, skinned
1/8 c. olive oil
1/2 c. chopped onion
2 tsp. fresh garlic (can use dry)
1 c. wine
2 c. tomato sauce
1 c. chicken broth
1/2 c. chopped fresh parsley
1 1/2 tsp. tarragon
Salt & pepper to taste

Brown onion and add chicken. Brown the chicken using the olive oil and all spices (garlic, salt, pepper and tarragon). When browned, add wine. Simmer until 1/2 the wine evaporates. Add tomato sauce and chicken broth. Cook slow for 45 minutes. Serve with rice.

Variation: You may also cook with cut up zucchini, eggplant or green peppers or any combination of each.