5-6 lb. chicken, cut up
4 med. onions, thinly sliced
4 cloves garlic, minced
2 (1 lb.) cans tomatoes
2 (8 oz.) cans tomato sauce
2 tsp. salt
1/2 tsp. pepper
3-4 tsp. oregano leaves, crushed
1 tsp. basil, crushed
1 tsp. celery seed (optional)
2 bay leaves
1/2 c. dry white wine

Place sliced onions in bottom of pot. Add chicken pieces, minced garlic, tomatoes, tomato sauce, salt, pepper, herbs and white wine. Cover and cook on low 6-8 hours (high 2 1/2 to 4 hours). Serve chicken pieces with sauce over hot buttered spaghetti.