Makes 6 servings. Difficulty
1 3-1/2 pound free range chickens, cut into 6 to 8 pieces 1-1/2 Tablespoons extra-virgin olive oil 1 cup very thinly sliced onions 2 garlic cloves, very thinly sliced salt and freshly ground black pepper 1/3 cup dry white wine 1 1/2 cups peeled and chopped firm, ripe tomatoes or chopped imported canned gf Italian plum tomatoes with their juice
Wash the chicken in cold water and pat thoroughly dry. Put the olive oil and onions into a large non-reactive skillet and cook over moderate heat, stirring occasionally, until translucent. Push the onions to the side and add the garlic and the chicken, skin side down. Cook until the skin is golden brown, then turn the chicken pieces and brown them on the other side.
Season the chicken with salt and pepper and turn the pieces over 2 or 3 times. Add the wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid set slightly ajar.
Simmer the chicken, turning and basting from time to time, until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the pans begin to look dry at any point, add 2 tablespoons of water or wine. (Make ahead: Let the chicken cool, then cover and refrigerate for up to 1 day. Rewarm in a covered pan at a gentle simmer, turning the pieces until heated through.) Transfer the chicken to a warmed platter, spoon the sauce on top and serve.