45 minutes
1 whole chicken cut up, or 3 lbs. chicken pieces,
1/4 cup vegetable oil,
2 medium onions cut up into slices,
2 gloves garlic minced,
1-18 oz. can plum tomatoes,
1-8 oz. can tomato sauce,
1 tsp. dried oregano,
1 tsp. dried basil,
1/2 tsp. celery seed,
1 bay leaf,
1/2 cup dry white wine, or chicken broth,
salt , and pepper to taste.
Serves 4
In skillet, brown chicken in hot oil. Remove chicken.
In same pan, cook onions, and garlic until tender.
Return to skillet. Combine tomatoes, tomato sauce,
spices, and bay leaf. Pour mixture over chicken.
Cover, and simmer 30 minutes. Stir in wine, or chicken broth. Cook uncovered 15 minutes, turning occasionally.
Remove bay leaf, skim off any excess fat. Ladle sauce over chicken, and serve over rice, or pasta.
1 whole chicken cut up, or 3 lbs. chicken pieces,
1/4 cup vegetable oil,
2 medium onions cut up into slices,
2 gloves garlic minced,
1-18 oz. can plum tomatoes,
1-8 oz. can tomato sauce,
1 tsp. dried oregano,
1 tsp. dried basil,
1/2 tsp. celery seed,
1 bay leaf,
1/2 cup dry white wine, or chicken broth,
salt , and pepper to taste.
Serves 4
In skillet, brown chicken in hot oil. Remove chicken.
In same pan, cook onions, and garlic until tender.
Return to skillet. Combine tomatoes, tomato sauce,
spices, and bay leaf. Pour mixture over chicken.
Cover, and simmer 30 minutes. Stir in wine, or chicken broth. Cook uncovered 15 minutes, turning occasionally.
Remove bay leaf, skim off any excess fat. Ladle sauce over chicken, and serve over rice, or pasta.
