Kotopoulo Kokkinisto (Reddened Chicken)

      1    Frying or roasting chicken*         2 c  Chopped, drained tomatoes
      3 tb Vegetable oil or butter             2 tb Chopped fresh parsley
      1    Onion; chopped                      1 pn Dried marjoram or thyme
      2 tb Butter                                   Salt & freshly ground pepper
      2 tb All-purpose flour (optional)             Water if necessary
      1 c  Dry white wine
           - (more if necessary)
		 
  *Note: Chicken should be about 3 pounds, and cut into serving pieces.

  Wash and dry the chicken.  In a frying pan, heat the oil or butter
  and sear the chicken over high heat, turning constantly to avoid
  burning the chicken.  Remove each piece when reddish in color.  Lower
  the heat and saute the onion until soft, adding butter while
  stirring.  For a thicker sauce, add the flour and cook 2 minutes,
  then add the wine and tomatoes. Simmer until thickened, then strain
  the sauce into a baking-serving casserole.  Sprinkle the herbs over
  the chicken, season lightly with salt and pepper, and shake the
  casserole gently.  Chicken should be almost covered with liquid; if
  not, add a little water.  Cover tightly and simmer over low heat or
  transfer to a medium oven (350 F) to bake for 1 hour, or until the
  chicken is tender and the sauce thick.  Serve warm.