2 ½ -3 lbs. frying chicken, cut up

1 large bay leaf, crumbled

2 tbsp. cooking oil

3 garlic cloves, minced

2 cups tomatoes (1 lb. can)

1 tbsp. sugar

1 ½ tsp. salt

1 large onion, diced

¼ tsp. pepper

½ cup diced green pepper

¼ tsp. thyme

1 cup diced celery

¼ tsp. marjoram

¾ cup dry white wine

1 tbsp. fresh parsley, minced (or ½ tbsp. dried parsley)

4 tbsp. flour

Heat cooking oil in large deep skillet. Brown chicken pieces on all sides; remove as they brown. Pour accumulated fat into measuring cup and reserve. To skillet, add all remaining ingredients except flour. Bring to boil. Reduce heat and simmer 15 minutes. To small skillet, add 4 tbsp. of reserved fat. Stir in the flour to a smooth sauce. Add to tomato mixture and blend well. Simmer 5 minutes. Return chicken to tomato mixture and cover tightly. Bring to boil; reduce heat and simmer 30 minutes or till chicken is tender.