From Grandma via Archie
Take cut up chicken and saute in olive oil partway. Add chopped parsley, celery, minced garlic and chopped onion. Continue to saute until chicken is browned on all sides. Add fresh sage leaves, Del Monte tomato sauce, salt and pepper to taste (Can add a little white wine) and simmer gently until chicken is done. Serve with Polenta.
I never had it with the celery, onion, wine or parsley. I remember the tomato sauce and fresh sage leaves only.
I made a version of this recently, I browned chicken thighs in olive oll and garlic. I removed any burned garlic, then added ground sage, salt and pepper. Then added about a cup of canned tomato sauce and a cup of Pomi cut tomatoes. The best part is then I added about a half cup of tapenade from whole foods olive bar. It has capers and olives and some spices in it. It made the whole dish Puttenesca. I also added some semi cooked cauliflower to soak up the sauce and cook. This would be good with pasta too.