2 1/2 to 3 lb. fryer (cut up)
1/4 c. oil
2 med. onion, sliced
2 cloves garlic, minced
1 lb. can tomatoes
1 (8 oz.) tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano
1/2 tsp. celery seed
1 or 2 bay leaves
1/2 c. sauterne

Brown chicken in oil in skillet, remove chicken. Cook onions and garlic in oil until tender but not brown return chicken to skillet, combine tomatoes, tomato sauce, salt, pepper, oregano, celery seed, and bay leaves. Pour mixture over chicken. Cover and simmer 30 minutes. Stir in sauterne. Cook chicken uncovered 15 minutes longer or until tender. Turn occasionally remove bay leaves, skim off excess fat. Ladle sauce over chicken in dish. Serves 4.