2 lbs. frying chicken, quartered

1 clove garlic, minced

1/2 cup white wine

1 bay leaf

1 cup tomatoes (fresh or canned)

1/2 tsp. salt

1/2 tsp. pepper

1 small onion, quartered

1 tsp. cinnamon

2 T. lemon Juice

1/2 tsp. nutmeg

Place chicken, skin side up. In shallow roasting pan and bake unseasoned in 400 F for 30 minutes until skin is crisp. Pour off fat. Combine remaining ingredients and pour over chicken. Cover with foil and bake at 350 F for 30 minutes. Uncover and continue baking, basting and turning chicken until sauce is thickened. Serves 4.