• 1 chicken, cut up
• 1 clove garlic, peeled
• ¼ cup flour
• 1 teaspoons salt
• ¼ teaspoon pepper
• 1 can tomatoes (28 oz)
• 6 oz. can tomato paste
• 2 teaspoons sugar
• 1 bay leaf

METHOD:

• Rub chicken with garlic. Mince garlic and save.
• Combine flour, 1 tsp. salt, and pepper in large paper bag; shake chicken pieces until coated.
• Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper.
• Pour off any oil remaining in pan. Return chicken to Dutch oven.
• Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan; simmer 1 hour or until chicken is tender.