1 2-pound frying chicken (cut up)

1 clove garlic, minced

2 tablespoons cooking oil

1 cup chopped celery

1 teaspoon salt

¼ cup sherry or white wine

¼ teaspoon pepper

1 teaspoon rosemary

1 small onion, chopped

Saute chicken in hot oil. Drain off all but 2 teaspoons oil; sprinkle with seasonings; add remaining ingredients; cover; simmer 20-30 minutes basting occasionally.