Chicken Cacciatore .
|Cooking oil||1⁄4 Cup (4 tbs)|
|Broiler fryer||2 1⁄2 Pound, cut|
|Onions||2 , sliced|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||3 , cored quartered|
|Green peppers||2 , sliced|
|Bay leaf||1 Small|
|Celery seed||1⁄2 Teaspoon|
|Crushed oregano/Basil||1 Teaspoon|
|Canned tomato sauce||8 Ounce|
|Sauterne||1⁄4 Cup (4 tbs)|
|Spaghetti||8 Ounce (Cooked According To Package Directions)|
Heat oil in a large, heavy skillet; add chicken and brown on all sides.
Remove from skillet.
Add onion and garlic to oil remaining in skillet and cook until onion is tender, but not brown; stir occasionally.
Return chicken to skillet and add the tomatoes, green pepper, and bay leaf.
Mix salt, pepper, celery seed, and oregano and blend with tomato sauce; pour over all.
Cover and cook over low heat 45 minutes.
Blend in wine and cook, uncovered, 20 minutes longer.
Discard bay leaf.
Put the cooked spaghetti onto a hot serving platter and top with the chicken and sauce.