3 lb Broiler-fryer; cut up
1/4 c Oil, olive
2 md Onions; cut in 1/4" slices
2 Garlic cloves; minced
16 oz Tomatoes, whole
15 oz Tomato-herb sauce
1 ts Salt
1 ts Oregano; or basil
1/2 ts Celery seeds
1/4 ts Pepper
1 Bay leaf
1/4 c Wine, Sauterne cooking
Spaghetti; hot, cooked
Cheese, Parmesan; grated
Brown chicken in olive oil in a large skillet; remove chicken, and set
aside. Add onion and garlic to the pan drippings; saute until tender.
Combine next 7 ingredients, stirring well. Return chicken to
skillet, and add sauce. Cover and simmer 30 to 45 minutes; stir in
cooking wine. Cook, uncovered, 15 to 20 minutes over very low heat or
until chickne is tender; turn chicken occasionally. Skim off excess
fat. Serve chicken and sauce over spaghetti; sprinkle with Parmesan
cheese.
