2 1/2 - 3 lb. chicken, cut up
1/4 c. hot salad oil
2 med. onions, 1/4" slices
2 cloves garlic, minced
1 lb. can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano or basil
1/2 tsp. celery seed
1 or 2 bay leaves
1/4 c. vinegar

In skillet, brown chicken in oil. Remove. In same skillet, cook onions and garlic until tender, not brown. Put chicken back in. Combine in bowl, tomatoes, tomato sauce, salt, pepper, oregano, celery seed and bay leaves. Pour over chicken. Cover and simmer 30 minutes. Stir in vinegar. Cook, uncovered another 15 minutes. Remove bay leaves. Skim excess fat. Serve with egg noodles or rice.