1 (2 1/2 to 3 lb.) ready-to-cook broiler-fryer chicken, cut up
2 med. onions, in 1/4 inch slices
2 cloves garlic, minced
1 (1 lb.) can (2 c.) tomatoes
1 (8 oz.) can seasoned tomato sauce
1 tsp. salt
1 tsp. crushed oregano
1/2 tsp. celery seed
1/4 tsp. pepper
1 or 2 bay leaves
1/4 c. sauterne

Slowly brown chicken in 1/4 cup hot olive oil; remove from skillet. Add onions and garlic; cook until tender, but not brown.

Combine remaining ingredients, except cooking wine. Add chicken to skillet, pour sauce over. Cover; simmer 45 minutes. Stir in cooking wine. Cook uncovered turning chicken occasionally, about 20 minutes or until chicken is tender and sauce is thick. Skim off excess fat and remove bay leaves. Makes 4 to 6 servings.