1 chicken or rabbit, cut up
1/4 c. oil
2 med. onions, sliced
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. dried oregano or basil
1/2 tsp. celery seed
1-2 bay leaves

In Dutch oven, brown chicken or rabbit in oil. Remove meat. In same pot, cook onion and garlic until tender, but not brown. Return meat to pot.

Combine tomatoes, tomato sauce, salt, pepper, and seasonings. Pour mixture over meat. Cover and simmer 30 minutes. Uncover and cook 15 more minutes or until tender. Turn occasionally. You can double tomatoes and sauce if desired. Serves 4.