Chicken Marseilles

• 3 lbs whole chickens (cut up broiler or fryer pieces)
• 1/3 cup French dressing (I use Kraft Catalina brand)
• 8 slices onions (1/4 inch thick)
• 16 ounces canned tomatoes
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 1/4 teaspoon ground black pepper
• 1/4 cup French dressing
• Sauce
• 1/4 cup dry white wine
• 2 tablespoons flour

1. Brown chicken pieces in 1/3 cup dressing over low heat.
2. Add onions, tomatoes, seasonings, and 1/4 cup dressing to pan with chicken. Cover and simmer for 45 minutes.
3. Remove chicken and vegetables to serving platter. Reserve the drippings left in the pan.
4. To prepare the sauce, gradually add wine to flour in a small bowl, stirring until well-blended.
5. Gradually add wine-flour mixture to the hot drippings in the pan. Cook, stirring constantly until the mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve this sauce on the side with the chicken.

chickens, onions, tomatoes, salt, celery, ground black pepper, sauce, white wine, flour

Taken from www.food.com/recipe/chicken-marseilles-318729 (may not work)