1 chicken, cut in parts
2 med. onions, sliced
1 lg. pepper, cut into slices
1/4 c. flour
3 tbsp. oil
1 c. diced celery
1 clove garlic, minced
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 bay leaf
3/4 tsp. basil
1 tsp. salt
1/2 tsp. oregano
1 lb. thin spaghetti

Roll chicken parts in flour and cook in hot oil until browned (about 10 minutes). Remove from oil and drain on paper towels. Save 2 tablespoons oil. In same skillet, saute onions, pepper, celery and garlic in oil. Stir in tomatoes and their liquid, tomato sauce, bay leaf, salt, basil and oregano. Return chicken to skillet, heat to boiling; cover and simmer 30 minutes or until is tender. Cook spaghetti. Serve chicken over cooked spaghetti.