Ingredients:

2 tablespoons oil
2 medium onions, cut in 1/4 inch slices
2 cloves garlic, minced
1 chicken 3 pounds, cut up
1 can 16 ounces tomatoes, cut up
1 can 8 ounces tomato sauce
1 teaspoon salt
1 teaspoon dried oregano or basil, crushed
2 teaspoons celery seed
1/4 teaspoon pepper
1 or 2 bay leaves
1/4 cup dry white wine
hot cooked rice

Directions:

In a large skillet heat oil; add onions and garlic. Cook over medium heat till onions are tender. Remove onions; set aside. Rinse chicken pieces; pat dry. Add more cooking oil to skillet, if needed. In same skillet over medium heat, brown chicken pieces for 15 minutes, turning as necessary.

Return the cooked onions to skillet. Combine undrained tomatoes, tomato sauce, salt, oregano or basil, celery seed, pepper, and bay leaves. Pour over chicken in skillet. Cover; simmer 30 minutes. Stir in wine; cook, uncovered, over low heat 15 minutes longer, turning occasionally. Chicken is done when it is easily pierced with a fork. Skim fat; remove bay leaves. Transfer chicken and sauce to a serving dish. Serve with hot cooked rice.