Chicken with Tomatoes, Shallots and Vermouth

1 frying chicken, cut into serving pieces

Olive oil for frying

1/2 cup chopped shallots (can substitute red onion)

3 very ripe tomatoes, diced

1/2 cup dry vermouth

1 teaspoon oregano

salt and black pepper to taste

In a large frying pan, one with a cover, sauté the chicken in the olive oil. Remember, heat the pan first and then add the oil. When the chicken is brown, remove it to a heated platter and add the shallots or onions to the pan, Sauté for 3 minutes and then add the tomatoes and vermouth. Cook this until tomatoes are soft and tender and then return the chicken to the pan. Add the oregano, salt, and pepper, and cover. Simmer until the chicken is tender, about 20 minutes.

serves 2-3

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