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Chicken Roma
2 tablespoons olive or vegetable oil
3 pounds chicken, cut into pieces
14 oz can whole peeled tomatoes, undrained, chopped
1/2 cup sliced pitted ripe olive, optional
1 clove garlic, finely chopped
1 envelope dry onion soup mix
1/4 cup dry red wine or water
Hot cooked noodles
In 12-inch skillet, heat oil over medium-high heat and brown chicken;
drain. Stir in tomatoes, olives, and garlic, then beefy onion soup
mix blended with wine. Bring to a boil over high heat.
Reduce heat to low and simmer covered 30 minutes or until chicken
is done. Skim fat, if necessary. Serve over hot cooked noodles.
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Chicken Roma