3 lbs. cut up chicken
1 sm. onion, minced
1 tbsp. chopped celery
2 sm. bay leaves
3/4 c. dry white wine
Salt & pepper to taste
1/3 c. olive oil
1 tbsp. chopped parsley
1 clove garlic
1/4 tsp. rosemary
2 tbsp. wine vinegar

Place onion, parsley, celery, garlic and oil in skillet. Saute gently until onion is golden. Add chicken and brown on all sides. Add bay leaf, rosemary, wine and vinegar. Cover and simmer for 35 to 45 minutes. Add a little water if necessary. Serve over rice and mushrooms. Serve 2 to 4.