What's for dinner? Chicken in a Pot

This is one of our favorite dishes that is sooooo easy to make. We discovered it while looking for dutch oven recipes for our camping expedition. It turned out to be fantastic (or we were starving by the time is was ready), and so we've made it again and again. I have altered it a bit to our tastes and ease of preparation. Enjoy!

You will need:
A dutch oven--like our awesome new ceramic coated Lodge! (If you are camping, of course use your regular cast iron dutch oven. Yes, we have 2 of these as well-one for cobbler. )
4-6 chicken breasts, or a whole chicken quartered
1/2 c. white wine (I love Beringer White Zinfandel)
~3 T. olive oil
1 can of diced tomatoes (Italian style with Basil and Oregano)
4 t. Minced garlic
1 large yellow onion, chopped
kosher salt and fresh ground black pepper to taste
Get cookin'!

Heat a dash of olive oil in your dutch oven, then brown your chicken breasts about 4 minutes on each side. Remove to a plate and cover with foil to keep warm. Add your onions to the dutch oven and sautee until almost translucent. Add the garlic to the onions and sautee another minute. Put the chicken back in and add the whole can of tomatoes (with the juice) and add the wine. Season with some salt and pepper, cover, reduce heat to low and simmer for about 30 minutes. Don't overdo it or the chicken will not be juicy and tender.
So, this is not the greatest picture, but we were in a hurry to eat and I had to snap a picture before it got devoured!