1 fryer chicken, split
1/2 stick butter
3/4 c. onion
1 green pepper
1/2 garlic clove, crushed
1/2 c. sliced mushrooms
1/2 tsp. salt, oregano & basil
1/4 tsp. each pepper & celery seed
1 bay leaf
2 tbsp. flour
1 can tomatoes
Chopped parsley

Brown both sides of the chicken. Set aside. Add onion, green pepper and garlic to skillet; saute until tender. Add salt, oregano, basil, pepper, celery seed, bay leaf and tomatoes. Add chicken to mixture, simmer 1 hour. Add flour and cook until thickened. Garnish with parsley. Serve over hot spaghetti.