Greek Chicken with Olives

1 (2− to 3−pound) chicken, cut up
3 tablespoons olive oil
5 cloves garlic, chopped
3 yellow onions, chopped
3 cups tomatoes (fresh or canned), chopped
1 (6 ounce) jar green stuffed olives or 3/4 cup salad olives
black pepper, to taste
1 tablespoon dried oregano (or 2 tablespoons chopped fresh)
1 cup dry red wine
salt, to taste

Brown chicken in olive oil. Remove chicken and saute garlic and onions until tender. Add tomatoes and olives and saute until tomatoes (if fresh) are soft. Add pepper, oregano, wine, and chicken. Cover and simmer about 30 minutes, or until tender. Taste for salt, as the olives are salty.

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