Ingredients
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Preparation
Step 1
In skillet, brown one (2 1/2 to 3 pound) ready-to-cook broiler-fryer chicken, cut up, in 1/4 cup hot salad oil. Remove chicken. In same skillet, cook 2 medium onions, cut in 1/4 inch slices, and 2 cloves garlic, minced, till tender, but not brown. Return chicken to skillet.
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Combine 1 (1 pound) can tomatoes, 1 (8 ounce) can tomato sauce, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon dried oregano or basil, crushed, 1/2 teaspoon celery seed, and 1 or 2 bay leaves. Pour mixture over chicken. Cover and simmer 30 minutes. Stir in 1/4 cup dry white wine. Cook chicken, uncovered, 15 minutes longer or till tender; turn occasionally. Remove bay leaves; skim off excess fat. Ladle sauce over chicken in dish. Makes 4 servings.