In a large bowl combine:

1 large can tomatoes (squish the whole tomatoes by hand)

1 tsp salt

1 tsp pepper

2 buds of peeled garlic-whole on toothpicks

1 tablespoon oregano

1 bayleaf

In a roasting pan on the stove melt one stick of butter. Season cut up fryer with salt and pepper and brown in butter, turning. Then pour over chicken quarter cup of red wine. Then pour over all contents of bowl.

Bake uncovered in oven for one and a half hours. (I often use 3-4 chicken breasts instead of fryer)