| 1 1/4 lbs. chicken (four half breasts) | 6 small red onions |
| 9 plum tomatoes, skinned and halved | 6 large cloves garlic, sliced into chunks |
| 1/4 cup red wine vinegar | 1/4 cup dry white wine |
| fresh basil and oregano (not dried) | 3 Tbs. olive oil |
| 1 Tbsp. double concentrate tomato paste (optional) | salt and pepper to taste |
Cut the chicken into chunks, and flour if desired.
Lightly juice the tomatoes, and chop them coarsely.
Heat 2 tablespoons oil in pan over medium heat. Add garlic and
cook until golden; remove.
Add chicken to pan, and brown on borth sides. Remove.
Add onions, stir, and add red wine vinegar and white wine. Return
chicken and garlic to the pan, cover, and simmer five minutes.
Add tomatoes and basil, cover, and simmer five more minutes.
Add tomato paste if desired, oregano leaves, salt and pepper to taste,
and simmer another 5-7 minutes.
Serve with basmati rice.
Made upon returning from Sanibel with a $1 case of tomatoes. "Tastes best if tomatoes are bought in Fort Myers at Nancy's for $1 and with chicken breasts at half price!"