Melt a good dollop of lard in a sauté pan or braiser large enough to hold all the chicken pieces in one layer. When the lard is melted and hot, add the chicken pieces and brown them well on all sides. Season the chicken pieces well with salt and pepper on all sides, turning them as you go. Now add a good glug of white wine and the tomato.

Let the chicken simmer uncovered in the wine and tomato over moderate heat, turning them from time to time, until the meat is quite tender, about 30-45 minutes, depending on the size and age of your chicken. By the time the chicken is cooked, the tomatoes will have melted and the wine will have reduced down to glossy sauce that should cling nicely to all the chicken pieces. Just a few minutes before the chicken is done, add the fresh basil and mix well.

Adjust the seasoning and serve right away, napping the chicken with any sauce that is left in the pan.