2 Tablespoons cooking oil
2 medium onions, cut into 1/4" slices
2 cloves garlic, minced
1 chicken, cut into pieces (2 1/2 to 3 1/2 pounds)
16 ounce can tomatoes, cut up
8 ounce can tomato sauce
1 teaspoon salt
1 teaspoon dried oregano AND/OR
1 teaspoon dried basil
1/2 teaspoon celery seed (optional)
1/4 teaspoon black pepper
1 - 2 bay leaves
1/4 cup dry white or red wine
1 pound spaghetti or linguine, cooked
Heat oil in large skillet.
Add onions and garlic.
Cook over medium heat until onions are tender.
Remove onions and garlic and set aside.
In same skillet, brown chicken, adding more oil if needed.
Return onion to skillet.
Combine UNDRAINED tomatoes, tomato sauce, salt, oregano, basil, celery seed, pepper and bay leaves.
Pour over chicken.
Cover, simmer 30 minutes.
Stir in wine and cook uncovered over low heat 15 minutes.
Chicken is done when it is easily pierced with fork.
If you prefer, chicken may be baked in oven at 350º F for an hour or until chicken is tender, rather than finishing cooking on stove.