1/4 c. oil
1 cut up chicken or 4 breasts
2 c. onion, chopped
1 lg. can tomatoes
1 lg. can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tbsp. oregano
2 bay leaves
1/4 c. wine
garlic, to taste

Boil chicken in water until cooked enough to remove meat from bones; set aside broth to cook noodles or rice. Heat oil on medium; brown deboned chicken slowly; remove and set aside. Sauté onion and garlic. Replace chicken in pan and add all ingredients, except wine. Simmer 45 minutes. Add wine and continue cooking on low heat for at least another hour. Pour cacciatore over noodles or rice and serve.

Makes 6 to 8 servings.

Submitted by: Darlene Morris