Stewed Chickens with Tomatoes

Fresh tomatoes and chicken simmered in garlic and onions.

Cut a chicken into five pieces and put the legs, wings and body into a flat stewpan with a little oil, two or three small onions, a clove of garlic and a bunch of parsley. Place the pan on a moderate fire, and let it remain until the meat is half cooked. Then add the fillets and pieces cut off the breast and sprinkle them over with salt and pepper; return the pan to the fire and complete the cooking, giving them a turn over now and then. Select eight or nine large tomatoes, cut them through, remove the seeds, arrange them in a large saucepan with oil, dust them over with salt and fry first on one side and then on the other; sprinkle over a little finely-minced parsley, and put the pan over a moderate fire until the tomatoes are cooked. This must be done very gently. Then put them on a dish, and place the pieces of chicken on them. Put into a saucepan five tablespoonfuls of good gravy, boil for two minutes, pour over the meat through a conical strainer, and serve.