Flour
Oil
6 chicken thighs, skinned
1 jar Ragu
1/2 c. dry white wine
4 stalks celery
1/2 lb. mushrooms
3 med. onions
Salt and pepper to taste

Flour chicken. Brown in 2 tablespoons oil in Dutch oven until golden brown. Salt and pepper, drain oil.

In frying pan, saute celery, onion and mushrooms (all chopped). Add wine, simmer 5 minutes. Meanwhile, add Ragu to chicken. Simmer and cover. Add wine and vegetable mixture to chicken and sauce. Cover and simmer for 1 hour. Serve over rice.

Serves 4 to 6.