¼ cup cooking oil
1 broiler-fryer (2½ pounds), cut up
2 onions, sliced
2 cloves garlic, minced
3 tomatoes, cored and quartered
2 green peppers, sliced
1 small bay leaf
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon celery seed
1 teaspoon crushed oregano or basil
1 can (8 ounces) tomato sauce
¼ cup sauterne
8 ounces spaghetti, cooked according to package directions
1. Heat oil in a large, heavy skillet; add chicken and brown on all sides. Remove from skillet.
2. Add onion and garlic to oil remaining in skillet and cook until onion is tender, but not brown; stir occasionally.
3. Return chicken to skillet and add the tomatoes, green pepper, and bay leaf.
4. Mix salt, pepper, celery seed, and oregano and blend with tomato sauce; pour over all.
5. Cover and cook over low heat 45 minutes. Blend in wine and cook, uncovered, 20 minutes longer. Discard bay leaf.
6. Put the cooked spaghetti onto a hot serving platter and top with the chicken and sauce.
ABOUT 6 SERVINGS