Mexican Lasagna - cooking recipe

Ingredients

1 lb. ground beef
1 can (16 oz.) whole tomatoes
1 pkg. (1 1/8 oz.) Durkee taco seasoning
1 can Durkee French fried onions
1 carton (12 oz.) cottage cheese
1 1/2 c. (6 oz.) shredded Cheddar cheese
2 eggs, slightly beaten
12 (6 inch) flour or corn tortillas
1 tomato, chopped
shredded lettuce
2 Tbsp. butter
2 Tbsp. vegetable oil
2 to 3 cloves garlic, peeled
1 frying chicken (2 1/2 lb.), washed in cold water, quartered and thoroughly dried in towel
a small bunch fresh rosemary, cut in two or 1/2 tsp. dried rosemary leaves
salt to taste
freshly ground pepper (6 twists of the mill)
1/2 c. dry white wine

Preparation

Heat the butter and oil in a deep skillet or saute pan over medium heat.
When the butter foam begins to subside, add the garlic and chicken quarters, skin side down or skinless.
When the chicken is well browned on one side, turn pieces over and add the rosemary.
If the garlic starts to blacken, remove it.
If however, the garlic turns deep brown, leave it until the chicken is cooked. Control the heat so that the oil stays hot but doesn't burn anything.
When you have browned the chicken well on all sides, add a large pinch of salt, pepper and the wine.
Allow the wine to bubble rapidly for 2 to 3 minutes.
Lower heat to simmer and cover the pan.
Cook slowly until the chicken is tender to prick with a fork.
Turn the chicken 2 or 3 times while cooking.
If the cooking liquid begins to dry up, add 2 or more tablespoons water as needed. Transfer the chicken to a warm serving platter, removing most of the cooking fat from pan.
Add water to taste and scrape bottom of pan to mix in the cooking juices thoroughly.
Pour this over the chicken or make a gravy-like mixture to serve over rice.
Serves 4.