Best Chicken Cacciatore

• 2 Tbsp. cooking oil
• 2 onions, sliced
• 2 cloves garlic
• 1 (3 lb.) broiler-fryer
• 1 (16 oz.) can tomatoes, cut up
• 1 (8 oz.) can tomato sauce
• 1 tsp. salt
• 1 tsp. oregano or basil
• 1/2 tsp. celery salt
• 1/4 tsp. pepper
• 1 or 2 bay leaves
• 1/4 c. dry white wine

1. In a large skillet, heat oil and add onions and garlic.
2. Cook until tender.
3. Remove onions.
4. In same skillet, brown chicken pieces (add more oil if needed) for 15 minutes.
5. Return cooked onions to skillet.
6. Combine undrained tomatoes, tomato sauce, salt, oregano or basil, celery seed, pepper and bay leaves.
7. Pour over chicken.
8. Cover; simmer 30 minutes.
9. Stir in wine.
10. Cook, uncovered, over low heat 15 minutes more.
11. Serve with hot rice.

cooking oil, onions, garlic, tomatoes, tomato sauce, salt, oregano, celery salt, pepper, bay leaves, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450582 (may not work)