1 (3 to 3 1/2) lb. chicken fryer, cut up in quarters or smaller pieces

"drumlets", etc. enough to make same amount of lbs.. 1 c. white wine, dry 1 sm onion, cut up 1/2 tsp. Fresh basil or dried 1/2 tsp. fresh Rosemary or dried Salt & pepper to taste 1 c. water 1/4 c. celery, cut up 2 tbsp. butter 2 bay leaves 2 to 4 tbsp. fresh parsley 2 to 3 green peppers, sliced or cut up 2 cloves, garlic, minced or sliced 1 can (med.) tomatoes, Italian type, cut up 1 (med.) can tomato sauce 1/4 tsp. Kitchen Bouquet Dash Worcestershire sauce

Brown chicken pieces in butter. Season with salt and pepper. Place in large, covered baking pan. Cover with green peppers, garlic, onion, celery, rosemary, basil, parsley. Pour sauce, (cut up tomatoes, mushrooms, tomato sauce, Worcestershire sauce, kitchen bouquet, and water); mix these ingredients together beforehand. Reserve wine until later during the baking period. Baste and turn chicken frequently during baking period. Remove cover during last 20 minutes of baking. Pour wine over all. Baste, continue baking, turning chicken pieces. Serve over steamed rice, white, or a mixture of wild and white or boiled noodles. Sprinkle with Parmesan cheese. Bake in 350 to 375 degree oven for 1 1/2 to 2 hours. Serves approximately 6 to 8 people.