Chicken In a Pot (or white coq au vin) (Ellen)

¼cup olive oil

1 or 2 tomatoes (Italian, plum or CA)

¼ stick of butter coarsely chopped

3 lb. fryer chicken, cut-up (or equivalentparts)

*2 cups white wine

1/3 cup flour

6 cloves garlic, chopped

¼ cup water

2 large onions, coarsely chopped

1 tsp. salt

1 tsp. rosemary leaves

Fresh pepper to taste

*I like a sturdy, oaky, Chardonnay or older, passing Chablis, or leftover holiday white wine. Or, try a 16 oz. bottle of Schlitz if you want to really rebel snobbery! (Changes the flavor, though, but it was good!

In a large, heavy Dutch oven, combine and melt the butter and olive oil. Turn and brown the chicken parts over medium-high heat. Sprinkle with onions and garlic; toss. Add spices and water. Cover and simmer 15 min. Add tomatoes and wine, simmer 15 min. covered. Turn heat to medium-high, add flour stirring until thickened. Taste, adding more salt if necessary. Marvelous with potatoes, quartered and boiled in the skins, then drained and tossed with butter and parsley. Enjoy with chilled French Colombard or Italian frascat! (Serves 6 - 8)