Chicken Continental - cooking recipe

Ingredients

6 Tbsp. butter
2 Tbsp. oil
2 onions, chopped fine
2 small chickens, quartered
1/2 c. dry vermouth
1 tsp. tomato paste
1/8 tsp. cinnamon
salt

Preparation

Melt butter and oil in a large skillet.
Add the onions; cook slowly until soft.
Add the chicken pieces; cook until lightly browned on all sides.
Remove the chicken from the pan.
Stir in the vermouth and bring to a boil.
Lower the heat and stir in the tomato paste, cinnamon and salt to taste.
Return the chicken to the pan.
Cover and cook on low heat for about 30 minutes.
Yields 4 to 6 servings.