1/4 c. cooking oil
1 broiler-fryer, cut up (2 1/2 lbs.)
2 onions, sliced
2 cloves garlic, minced
3 tomatoes, cored and quartered
2 green peppers, sliced
1 sm. bay leaf
1/4 tsp. pepper
1/2 tsp. celery seed
1 tsp. crushed oregano or basil
1 can tomato sauce (8 oz.)
1/4 c. sauterne
1 tsp. salt
8 oz. spaghetti, cooked

1. Heat oil in a large, heavy skillet; add chicken and brown on all sides. Remove from skillet.

2. Add onion and garlic to oil remaining in skillet and cook until onion is tender, but not brown. Stir occasionally.

3. Return chicken to skillet and add the tomatoes, green pepper and bay leaf.

4. Mix salt, pepper, celery seed and oregano and blend with tomato sauce; pour over all.

5. Cover and cook over low heat 45 minutes. Blend in wine and cook, uncovered, 20 minutes longer. Discard bay leaf.

6. Put the cooked spaghetti onto a hot serving platter and top with chicken and sauce. About 6 servings.