BRAISED CHICKEN
2 1/2 to 3 pounds of chicken
2 medium onions, cut into 1/4-inch slices
2 cloves garlic, minced
1 can (1 pound) tomatoes
1 can (8 ounces) seasoned tomato sauce
1 tsp salt
1 tsp oregano
1/2 tsp celery seed
1/4 tsp Pepper
1 or 2 bay leaves
1/4 cup cooking Sauterne (white wine)
1/4 cup Olive oil
Slowly brown chicken in hot olive oil, remove from skillet. Add onions & garlic, cook til tender but not brown.
Combine remaining ingredients except cooking wine. Add Add chicken to skillet, pour sauce over. Cover, simmer 45 minutes. Stir in cooking wine. Cook uncovered turning chicken occasionally, about 20 minutes or until chicken is tender and sauce is thick. Skim off excess fat & remove bay leaves.
Makes 4 to 6 servings.