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Chicken Etuve, Meridional

Singe, draw, cut the head and feet off a fine tender, three-pound chicken, cut it into twelve even pieces, season with one and a half teaspoons salt and one teaspoon white pepper. Thoroughly heat two tablespoons good oil in an earthen casserole dish, add the chicken and fry on the range for fifteen minutes, turning the pieces once in a while. Lift the chicken up with a fork and place on a dish. Slice exceedingly fine two medium, white onions, add to the casserole and fry for three minutes. Place the chicken on top of the onions with a peeled bean garlic; peel and cut into quarters three medium, ripe tomatoes. Season with two saltspoons each salt and white pepper; arrange the tomatoes around the chicken, pour in half a gill each claret and water; tightly cover the pan, boil for five minutes, then set in the oven for forty minutes longer. Remove and serve without uncovering.