Chicken Marengo With Dry Red Wine
|Olive oil||2 Tablespoon|
|Chicken||4 Pound, cut into 8 pieces|
|Garlic powder||To Taste|
|Onion||1 Large, sliced|
|Canned tomatoes with juice||16 Ounce, chopped (1 Can)|
|Chicken stock||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
Heat butter and olive oil in a large heavy skillet.
Sprinkle chicken with salt, pepper and garlic powder; add to skillet, skin-side-down, and brown.
Turn chicken and add onion; cook until chicken is tender and browned.
Stir in remaining ingredients; cover