2 tbsp. cooking oil
2 med. onions, cut in 1/4 inch slices
2 cloves garlic, minced
1 (2 1/2 to 3 lb.) boiler-fryer chicken, cut up
1 (16 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1 tsp. salt
1 tsp. dried oregano or basil, crushed
1/2 tsp. celery seed
1/4 tsp. pepper
1 or 2 bay leaves
1/4 c. dry white wine
Hot cooked rice

1. In a large skillet heat oil, add onions and garlic. Cook over medium heat until onions are tender.

2. Remove onions; set aside.

3. Rinse chicken pieces; pat dry. Add more cooking to skillet, if needed. In same skillet over medium heat, brown chicken pieces for 15 minutes, turning as necessary.

4. Return the cooked onions to the skillet.

5. Combine undrained tomatoes, tomato sauce, salt, oregano or basil, celery seed, pepper, and bay leaves. Pour over chicken in skillet. Cover; simmer 30 minutes.

6. Stir in wine; cook, uncovered, over low heat 15 minutes longer, stirring occasionally.

7. Chicken is done when it is easily pierced with a fork.

8. Skim fat; remove bay leaves. Transfer chicken and sauce to a serving dish. Serve with hot cooked rice. Makes 4 servings.