1 (3 lb.) ready-to-cook frying chicken
2 med. onions
1 (No. 2) can (2 1/2 c.) tomatoes
1 (8 oz.) can (1 c.) tomato sauce
1 clove garlic
1 sm. hot red pepper
1 bay leaf
1/2 tsp. celery seed
1/8 tsp. sage

Rub chicken with flour seasoned with salt and pepper. Brown on all sides in hot fat. Remove chicken. Cook onions in the hot fat until golden. Drain off excess fat. Add remaining ingredients to skillet. Blend. Cover. Simmer 30 to 45 minutes. Add browned chicken. Simmer until tender, about 1 hour. Makes 4 servings.