2 tbsp. oil
1 (3.5 lb.) chicken, cut up
1 c. dry white wine
1 c. chicken broth
24 lg. cloves garlic, peeled
4 lg. firm roma tomatoes
4 sm. thin skin potatoes, cut in half lengthwise

Brown chicken well in oil and remove. Reduce heat to medium; add garlic and tomato halves, cut side down. Cook until lightly brown (2 minutes). Lift out and set aside, return chicken to pan and add wine, broth, and potatoes. Cook and simmer (25 minutes) until potatoes are tender. Set tomatoes on top of chicken, continue to simmer covered until meat is not pink (5 minutes). Lift all out and set on platter. Keep warm. Boil pan juices uncovered on high heat until reduce to about 1 cup (5 minutes). Pour over chicken and potatoes on platter.

NOTE: I add more potatoes and tomatoes. Great with French bread!