1-1 1/2 lb. boneless chicken
1 onion, sliced thin
2 garlic cloves, minced
1 lb. can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1 tsp. crushed oregano
1/2 tsp. celery seed
1/4 tsp. pepper
1-2 bay leaves
1/4 c. sauterne
1/4 c. olive oil

Slowly brown chicken in 1/4 cup olive oil. Remove from skillet. Add onions and garlic. Cook until tender. Combine remaining ingredients except wine. Add chicken. Pour sauce over. Cover and simmer 45 minutes. Stir in wine. Cook another 20 minutes, occasionally turning chicken, until sauce is thick. Remove bay leaves. Extra yummy: Mozzarella on top.