4 lb. spring chicken
1/2 c. flour
1 tsp. salt
1/2 c. shortening
1/4 c. chopped onion
1 clove garlic, chopped fine
1/4 c. chopped carrot
3 sprigs parsley
1 basil or bay leaf
4 c. tomatoes
1 tsp. salt
Dash pepper
1/4 c. Marsala, sherry or white wine

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