1 (2 1/2 to 3 lb.) frying chicken - cut up
1/4 c. oil
2 med. onions - cut in 1/4 inch slices
2 cloves garlic - minced
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil - crushed
1/2 tsp. celery seed
1 or 2 bay leaves
1/4 c. dry white wine

In skillet, brown chicken in oil. Remove chicken. Cook onion and garlic until tender but not brown. Return chicken to skillet.

Combine tomatoes, tomato sauce, salt, pepper and seasonings. Pour mixture over chicken. Cover and simmer 30 minutes. Stir in wine. cook uncovered 15 minutes longer or until tender; turn occasionally. Remove bay leaves; skim off excess fat. Ladle sauce over chicken in dish.