Chicken Taverna with Tomatoes

      1    Chicken, cut into pieces            1    Onion; thinly sliced
    1/4 lb Butter                              1 tb Oregano
      2 tb Oil                                 1 ts Marjoram
      1    Lemon (juice only)                  1 ts Savory
      1 ts Salt                                1    Bay leaf
    1/8 ts Pepper                            1/2 c  Red wine
      2 lb Canned whole tomatoes
	 
  Wash chicken well with cold water.  Combine butter and oil and heat.
  Pour half of it into shallow baking pan and lay chicken in it.  Mix
  strained lemon juice in remaining mixture and baste chicken.
  Sprinkle with salt and pepper.  Bake at 400 F for 30 minutes.

  Put tomatoes and remaining ingredients in a pot, bring to a boil and
  pour over chicken.  Reduce oven heat to 350 F and continue baking for
  1 to 1-1/2 hours more.  Serve over a bed of rice pilaf or add any
  kind of parboiled pasta, potatoes, or rice with chicken and bake in
  sauce for the last 1/2 hour of cooking time.