2-2 1/2 lb. fryer, cut in serving pieces
3 tbsp. olive oil
3 tbsp. clarified butter
1 c. sliced celery
2 cloves garlic, minced
1 c. sliced green pepper
1 1/2 c. sliced onions
1 (17 oz.) can Italian tomatoes
1 c. red wine or tomato sauce
2 tbsp. sugar (optional)
1/2 tsp. sweet basil
1/2 tsp. pepper
1 1/2 tsp. salt (optional)
3 tbsp. chopped celery

In a large skillet, combine butter and oil; heat. Add chicken and brown. Remove chicken from pan. Add onions, celery, garlic and pepper. Cook for 3-4 minutes. Add tomatoes, wine, sugar, salt, parsley and chicken. Cover and simmer for 45-50 minutes or until tender. Serves 6-8.