4 lb. spring chicken, cut into pieces
1/2 c. flour
1 tsp. salt
1/2 c. fat
1/4 c. chopped onion
1 clove garlic, chopped fine
1/4 c. chopped carrot
3 sprigs parsley
1 basil or bay leaf
4 c. tomatoes
1 tsp. salt
Dash pepper
1/4 c. Marsala, sherry or white wine

Dredge chicken in flour, sprinkle with salt and brown in fat until golden on all sides. Place in covered dish in warm place. Brown onion, garlic, carrot, parsley and bay leaf or basil in fat left in frying pan.

Strain tomatoes (when strained you should have 2 cups pulp.) Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil. Add chicken and wine and simmer 30 minutes, or until chicken is tender. Serves 4.