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3 1/2 lbs. cut up chicken
3 T. olive oil
5 cloves garlic, chopped
3 yellow onions
3 c. very ripe tomatoes
6 oz. green
olives, stuffed with pimentos, drained
1 tsp. oregano
1 c. dry red wine
salt to taste
Brown chicken in olive oil. Use a large pan, and do not try to do the
whole batch at once. Remove and drain most of the oil.
Sauté garlic and onions until limp. Add coarsely chopped tomatoes, and olives and sauté until tomatoes are soft.
Add pepper, oregano, wine and chicken. Cover and simmer until chicken is tender, about 30 minutes.