1/4 c. olive oil
1 chicken, cut up
2 med. onions, cut in 1/4 slices
2 cloves garlic, minced
1 (1 lb.) can (2 c.) tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seed
1 tsp. crushed oregano
1 or 2 bay leaves
1/4 c. cooking sauterne
2 c. carrots, 1 inch slices
1/2 c. each mushrooms and green pepper

Heat olive oil in skillet. Add chicken pieces; brown slowly, turning once. Remove chicken from skillet; cook onions and garlic until tender. Combine rest of ingredients, except wine. Return chicken to pan and add sauce. Cover and simmer 45 to 60 minutes. Stir in wine. Cook, uncovered, turning occasionally, 20 minutes or until fork tender. Remove bay leaves and excess fat. Serve over Parmesan noodles.