2 tbsp. oil (olive)
2 broiler-fryer chickens (2 1/2 or 3 lbs. each, cut up)
1/2 c. chopped onion
1 clove minced garlic
1/3 c. water
1 (1 lb. 12 oz.) can tomatoes, broken up or fresh tomatoes, peeled & seeded
1 can tomato paste
1 1/2 tsp. oregano, crumbled
3 sm. bay leaves
1 tsp. salt
1/4 tsp. black pepper
1 tsp. basil, crushed
1/2 c. dry white wine
Spaghetti, noodles or rice

Heat oil in large, heavy pan. Add chicken, a few pieces at a time, brown well on all sides. Remove from pan. Add onions and garlic to pan, saute for about 5 minutes.

Return all the chicken to pan and the remaining ingredients. Mix gently. Cover and simmer 45 minutes or until chicken is tender. Remove chicken to serving dish, cover to keep warm. Add wine to sauce, simmer uncovered about 10 minutes. Remove bay leaves. Spoon sauce over chicken. Serve with pasta or rice. If you like the flavor of the wine, use a little more.