1 (2 1/2 - 3 lb.) broiler, fryer, cut up
1/4 c. cooking oil
2 med. onions, cut in 1/4" slices
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano or basil, crushed
1/2 tsp. celery seed
1 or 2 bay leaves

In skillet, brown chicken in hot oil. Remove chicken. In same skillet, cook onion and garlic until tender but not brown. Return chicken to skillet.

Combine tomatoes, tomato sauce, salt, pepper and seasonings. Pour mixture over chicken. Cover and simmer 30 minutes. Cook, uncovered, 15 minutes longer or until tender; turning occasionally. Remove bay leaves; skim off excess fat. Ladle sauce over chicken in dish. Makes 4 servings.