3 2 ½ lb. Chickens, quartered
3/4 cup tarragon vinegar
2 cloves garlic, minced
1/2 teaspoon Black pepper
Salt to taste
2 onions (¾ lb. Total weight)
1/2 cup chicken broth
1 tablespoon Tomato paste
Rinse and drain the chicken pieces well.
Add the vinegar, garlic, black pepper, salt, and hot pepper.
Add the parsley and let stand an hour or so, turning the chicken in the marinade from time to time.
Heat the oil in a large skillet and cook the chicken a few pieces at a time, until browned on all sides. As the pieces are cooked, transfer them to a Dutch oven.
Cook about 5 minutes.
Add the wine, chicken broth, and tomato paste. Add salt to taste. Pour this over the chicken and partially cover.
Cook, moving the pieces of chicken around occasionally, for about 45 minutes, or until tender.
Can also be baked in a 350°F oven for about an hour in large baking pans; double the recipe this way for a crowd.)
Serve with the sauce, hot or cold.