1/4 c. olive oil
2 onions, sliced
2 c. Italian tomatoes (1 lb. can)
1 (8 oz.) can tomato sauce
1 tsp. salt
1/2 tsp. celery seed
2 bay leaves
1 chicken, cut up
2 garlic cloves, minced
1/4 tsp. pepper
1 tsp. oregano
1/2 c. dry white wine

Heat oil in large deep skillet, brown chicken in it. Remove chicken and keep warm. Cook onions and garlic until tender. Add all other ingredients except wine and blended and cook 5 minutes. Return chicken to skillet; cover and simmer 45 minutes. Add wine and cook uncovered 15 minutes. Place chicken on serving platter. Skim excess fat from sauce. Pour sauce over chicken and serve on rice or pasta of your choice.