1/4 c. oil
1 (2 1/2 to 3 lb.) ready to cook chicken (cut up)
2 med. onions cut in 1/4 inch slices
2 cloves garlic, minced
1 lb. can tomatoes
1 (8 oz.) tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
2 bay leaves
1 tsp. crushed oregano or basil

Heat oil in skillet. Add chicken pieces and brown slowly turning once. Remove chicken from skillet. Cook onions and garlic until tender in oil, but not brown. Combine remaining ingredients.

Return chicken to skillet, add sauce and tomatoes. Cover and simmer 45 minutes. Cook uncovered turning occasionally, 20 minutes or until fork tender. Remove bay leaves. Skim off excess fat. Serves 4.