1/4 c. olive oil
1 broiler or fryer chicken, cut up
2 med. onions, cut in 1/4 inch slices
2 garlic cloves, minced
1 (1 lb.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed
1 tsp. crushed oregano or basil
1 or 2 bay leaves
1/4 c. white wine

Heat olive oil in skillet; add chicken pieces; brown slowly, turning once. Remove from skillet, cook onions and garlic in oil until tender, but not brown. Combine remaining ingredients, except wine. Return chicken to skillet, add sauce mixture. Cover and simmer 45 minutes. Stir in wine and cook uncovered, turning occasionally, 20 minutes. Remove bay leaves, skim off fat. Serve with broad noodles or spaghetti.