Instructions: In a heavy Dutch oven, heat oil and brwn the chicken pieces until golden; remove and set aside. Add the onion and saute 1 to 2 minutes; drain fat.

Return chicken to the Dutch oven and sprinkle with the flour.

In a medium bowl combine tomatoes, wine, oregano, basil, salt, garlic powder, and pepper; blend well. Add to the chicken. Bring the chicken mixture to a boil; reduce heat, cover and simmer 35 to 45 minutes or until chicken is tender. Transfer chicken to a serving platter. Cook sauce over medium-high heat until reduced to desired consistency; pour over chicken.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.