2 1/2 to 3 lb. broiler-fryer chicken, cut up
1/4 c. salad oil
2 med. onions, cut in 1/4 inch slices
2 cloves garlic, minced
1 (16 oz.) can tomatoes
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1/2 tsp. celery seed
1 or 2 bay leaves

In skillet, brown chicken pieces in hot oil, remove chicken and cook onions and garlic until tender but not brown. Return chicken to skillet. Combine tomatoes, tomato sauce and spices, pour over chicken. Cover and simmer for 30 minutes. Stir in wine, cook chicken uncovered for 15 minutes longer or until tender, turning occasionally. Prior to serving, remove bay leaves and skim off excess fat. Ladle sauce over chicken to serve. Serves 4.