1 4-pound chicken cut into serving pieces

4 Tbs olive oil

2 onions, grated

1 can tomato paste

Water

Bay leaves

Sea salt

Pepper

White onions (small)

Romano cheese cut into cubes

 

Brown chicken in oil.  Add onions and tomato paste with enough water to cover chicken.  Add salt and spices with bay leaves in pan.  Add whole white onions to sauce remaining in kettle and cook until tender.  Add chicken and cheese to sauce and serve.