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1 (2 1/2 to 3 lb.)
broiler-fryer chicken, cut
1/4 c. salad oil
2 medium onions, cut in
1/4-inch slices
2 cloves garlic, minced
1 lb. can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. basil
1/2 tsp. celery salt
1 bay leaf (optional)
1/4 c. dry white wine

In skillet, brown chicken pieces in salad oil; remove
chicken. In same skillet, cook onions and garlic until tender,
but not browned. Return chicken to skillet, after draining
oil. In bowl, combine tomatoes, tomato sauce and spices. Pour
mixture over chicken. Cover and simmer for 30 minutes. If
wanted, stir in wine. Cook chicken, uncovered, 20 minutes
longer or until tender; turning occasionally.
Meanwhile, cook noodles and drain them. Remove bay leaf
and skim off fat from chicken. Put noodles in large dish;
place chicken on top of noodles. Ladle sauce over chicken.
Makes 4 servings.

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