2    Chickens (2 1/2-lb each)
- halved or quartered
Salt, pepper
4 c  Boiling water
1/4 c  Beef broth
4    Bay leaves
1 lg Onion; chopped
1/2    Head garlic; cloves minced
1 tb Butter or margarine
1 c  Dry white wine
1/2 c  Tomato puree
1 tb Chopped parsley
Parsley sprigs (optional)

Sprinkle chickens with salt and pepper to taste and bake at 350F 1 hour.
Meanwhile, combine water, broth and bay leaves and bring to boil. Reduce
heat and let simmer. Saute onion and garlic in butter until onion is
tender. Add wine and cook over low heat 15 minutes. Stir in broth mixture
and tomato puree. Add chopped parsley. Cook over low heat 1 hour. Strain
and pour over baked chicken. Garnish with parsley sprigs, if desired.