1 ready to cook fryer 2 1/2 to 3 lbs. cut in quarters
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1/4. olive oil
1 med. chopped onion
2 cans tomato sauce (or 1 can tomato sauce plus 1 can tomatoes)
2 cloves garlic, pressed
1 1/4 tsp. oregano leaves, crushed
1/2 tsp. sweet basil, optional
1/4 tsp. celery seed, optional
Canned sliced mushrooms and or black or green olives, pitted

Wash chicken and pat dry with paper towels. Mix flour, salt and pepper. Place in bag and coat chicken lightly. Brown on all sides in large fry pan. Remove chicken. Add onion and garlic until onion is soft. Add tomato sauce, oregano, basil an celery seed. Cover and simmer 30 minutes. Add chicken pieces and simmer additional 30 minutes or until chicken is tender, turning pieces at least once. Add mushrooms and olives (olives pitted and sliced) last 10 minutes of cooking time. Serve over spaghetti.