Chicken Cacciatore

Chicken Cacciatore 2 tablespoons olive oil 2 medium onions, cut in ¼ inch slices 2 cloves garlic, minced 1 3 lb broiler chicken, cut up 1 16 oz can tomatoes, cut up 1 8 oz can tomato sauce 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon celery seed 1/4 teaspoon pepper 1 or 2 bay leaves 1/4 cup dry white wine Hot cooked rice Parsley, for garnish In a large skillet heat oil; add onions and garlic. Cook over medium heat until onions are browned and tender. Remove onions, set aside. Salt & pepper the chicken. Add more oil to skillet, if needed. In same skillet over medium heat, brown chicken pieces for 15 minutes, turning as necessary (but minimally, this is how you get good color on your chicken). Return the cooked onions to the skillet. Combine undrained tomatoes, tomato sauce, salt, oregano or basil, celery seed, pepper, and bay leaves. Pour over chicken in skillet. Cover, simmer for 30 min. Stir in wine; cook, uncovered over low heat for 15 minutes longer, turning occasionally. Chicken is done when it is easily pierced with a fork. Remove bay leaves. Transfer chicken and sauce to a serving dish. Serve with hot cooked rice. Makes 4 servings.