1/4 c. olive oil
2-3 lb. whole chicken or cut up fryer parts
2 onions, sliced
2 cloves garlic, minced
16 oz. can tomatoes
18 oz. can tomato sauce
1/4 tsp. pepper
1/2 tsp. celery seed
1 tsp. oregano, crushed
2 bay leaves
1/4 c. Sauterne

Heat oil in skillet. Add chicken. Brown slowly, turning once. Remove chicken from pan. Cook onions and garlic until tender, but not brown. Combine remaining ingredients except for the wine. Return chicken to skillet. Pour tomato mixture over chicken. Cover and simmer 45 minutes. Stir in wine. Cook uncovered, turning occasionally until fork tender. Remove bay leaves. Skim off excess fat. Serve with parmesan noodles. Ladle sauce over noodles and chicken.