1/4 c. olive oil
1 (2 1/2 - 3 lb.) broiler fryer chicken, cut up
2 med. onions, cut in 1/4" slices
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (8 oz.) can seasoned tomato sauce
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery seeds
1 or 2 bay leaves
1 tsp. crushed oregano or basil
1/4 c. California sauterne

Heat olive oil in skillet; add chicken pieces and brown slowly, turning once. Remove chicken from skillet, saute onion and garlic in oil until tender, but not brown. Combine remaining ingredients, except wine. Return chicken to skillet; add sauce mixture. Cover and simmer 45 minutes. Stir in wine.

Cook, uncovered, turning occasionally for 20 minutes or until fork tender. Remove bay leaves, skim off excess fat. Yield: 4 servings.