1 (2 1/2-3 lb.) broiler-fryer chicken, cut up
1/4 c. cooking 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 oregano
1/2 tsp. celery seed
2 bay leaves
1/4 c. dry white wine

In skillet, brown chicken in hot oil. Remove chicken, in same skillet, 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. Pour sauce over spaghetti. Makes 4 servings.