Pennine with Chicken Cacciatore Sauce

4 chicken legs cut in pieces

¼ cup vegetable oil

1 Tbsp. butter or margarine

½ cup dry white wine, optional

¼ cup diced onion

¼ cup diced celery

1 Tbsp. minced parsley

1 clove garlic

2 bay leaves

1-28 ozs. can tomatoes

1 tsp. salt

¼- ½ tsp. pepper

12 ozs. Pennine, (small pens)

In a large saucepan, brown chicken pieces in oil and butter.

Add wine, onion, celery, parsley, garlic, and bay leaves. Simmer 5 minutes.

Add tomatoes, salt, and pepper. Simmer 40- 45 minutes.

Prepare Pennine in usual method and drain well.

Arrange cooked macaroni on serving platter. Pour prepared sauce over, and top with chicken pieces. 4-6 servings.