4 lb. spring chicken, cut into pieces
1/2 c. flour
1/2 c. fat or oil
1/4 c. chopped onion
1 clove garlic, chopped
1/4 c. carrot
3 sprigs parsley
1 basil or bay leaf
4 c. tomatoes
1 tsp. salt
Dash of pepper
1/4 c. marsala, sherry or white wine

Dredge chicken in flour, sprinkle with salt and brown in fat until golden on all sides. Place in covered dish in warm place. Brown onion, garlic, carrot, parsley, and bay leaf or basil in fat left in frying pan. Strain tomatoes (when stained you should have 2 cups pulp). Add tomato pulp to browned vegetables in frying pan, add 1 teaspoon salt and dash of pepper and bring to a boil. Add chicken and wine and simmer 30 minutes or until chicken is tender. Serves 4.