• ¹/₄ cup vegetable oil
• 1  broiler-fryer chicken (about 2Yi pounds), cut in serving-size pieces
• 2  medium onions, sliced
• 2  cloves garlic, crushed in a garlic press or minced
• 3  tomatoes, sliced
• 2  medium green peppers, sliced
• 1  small bay leaf
• 1  teaspoon salt
• ¹/₄ teaspoon ground black pepper
• ¹/₂ teaspoon celery seed
• 1 teaspoon crushed oregano or basil
• 1 can (8 ounces) tomato sauce
• ¹/₄ cup sauterne
• 8 ounces spaghetti, cooked

1. Heat oil in a large heavy skillet. Add chicken and brown on all sides. Remove chicken from skillet.
2. Add onions and garlic to oil remaining in skillet and cook until onion is tender but not brown; stir occasionally to cook evenly.
3. Return chicken to skillet and add the tomatoes, green peppers, and bay leaf.
4. Mix salt, pepper, celery seed, and oregano with tomato sauce; pour over all.
5. Cover and cook over low heat 45 minutes. Blend in sauterne and cook, uncovered, 20 minutes. Discard bay leaf.
6. Put cooked spaghetti onto a warm serving platter and top with the chicken pieces and sauce.

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