1/2 cup Dry white wine
 1 Lemon (juice of)
 1  teaspoon garlic, minced
 1/2 teaspoon Dried oregano
 4 pounds Chicken, quartered
 1/2 cup Olive oil
 1/2 cup Tomato sauce
 1 Onion, minced
 1 Green pepper, minced
 1/2 teaspoon  Garlic powder
 1/2 teaspoon  Cumin

 In a shallow dish combine wine, lemon juice, garlic, 1 /4 teaspoon
 oregano
 and pinch of salt. Add
 chicken, turning to coat well and marinate for 1 hour. Preheat oven to
 350
 degrees F. In a
 saucepan combine remaining ingredients and 1/4 teaspoon oregano and
 bring
 to a simmer. Cook
 for 15 minutes. Put chicken in a baking dish and top with sauce. Bake
 for
 1-1/2 hours, or until
 done.