1/2 c. dry white wine
1 (16 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
1 clove garlic, pressed or minced
1 lg. bay leaf
1 tsp. crushed oregano or basil leaves
1/2 tsp. salt
1/4 tsp. ground thyme
2 to 3 lbs. broiler-fryer chicken pieces
1 lg. onion, sliced and separated into rings

In 1-quart measure, combine wine, tomatoes, tomato paste and seasonings. Set aside.

In 3 to 5 quart casserole, arrange chicken pieces bony side up and meatiest portions to outside of dish. Add onion rings and top with tomato mixture. Cover tightly. Microwave at high 15 minutes. Turn and rearrange chicken. Microwave 10 to 15 minutes or until chicken is fork tender and no longer pink. Let stand, covered, 5 minutes. Serve with rice, if desired. 4-6 servings.