Chicken Cacciatore With White Wine
|Broiler fryer chicken||3 Pound, cut up (Ready To Cook)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, sliced|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||16 Ounce|
|Canned tomato sauce||8 Ounce|
|Dried oregano/Basil||1 Teaspoon, crushed|
|Celery seed||1⁄2 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
In skillet brown chicken in hot oil.
In same skillet cook onion and garlic till onion is tender.
Return chicken to skillet.
Combine un-drained tomatoes, tomato sauce, oregano, celery seed, bay leaves, 1 teaspoon salt, and 1/4 teaspoon pepper.
Pour over chicken.
Cover; simmer 30 minutes.
Stir in wine.
Cook chicken, uncovered, till tender, about 15 minutes more; turn often.
Remove bay leaves; skim off fat.