2 1/2 to 3 lb. fryer chicken, cut up
1/4 c. salad oil
2 med. onions, cut into 1/4 inch slices
2 cloves garlic, minced
1 (1 lb) can whole tomatoes
1 (8 oz.) can tomato sauce
1 tsp. dried oregano or basil
1/2 tsp. celery seed
2 bay leaves
1/4 c. dry white wine
3 c. cooked rice

Brown chicken in salad oil. Remove chicken. In same skillet, saute onions and garlic until tender but not brown. Return chicken to skillet.

Combine tomatoes, tomato sauce, oregano or basil, celery seed and bay leaves. Pour mixture over chicken. Cover and simmer 30 minutes. Stir in wine. Cook chicken, uncovered, 15 minutes longer or until tender. Turn occasionally. Remove bay leaves. Spoon sauce over rice.