2 1/2 to 3 lb. ready to cook broiler-fryer chicken, cut up and skin removed
1/4 c. salad oil
2 sm. onions, cut in slices
2 cloves garlic, minced
1 lb. can tomatoes
8 oz. can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1 tsp. dried basil
1 bay leaf
1/4 c. dry white wine

Brown chicken in hot salad oil. Remove chicken. In same skillet, cook onions and garlic until tender but not brown. Return chicken to skillet. Combine 1 pound can tomatoes, 8 ounce can tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oregano and basil, and 1 bay leaf. Pour over chicken. Cover and simmer 45 minutes. Stir in wine. Cook, uncovered, 15 minutes longer or until tender. Turn occasionally. Remove bay leaf. Skim off excess fat. Makes 4 servings. Serve over white rice.