Cut a spring CHICKEN into pieces at the joints; season with salt and pepper and fry until brown. Remove the CHICKEN; add 1 onion, 2 cloves of garlic chopped and 1 cup of tomato-Sauce. Cover and let simmer; then add the CHICKEN with 1 glass of sherry wine. Cook ten minutes. Serve hot with boiled rice.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)