2 med. onions, sliced
4 garlic cloves, minced
2 tsp. rosemary
1 tsp. thyme
4 tbsp. vegetable oil
1 tsp. basil
3-4 lbs. chicken
1 1/2 c. ketchup
2 tbsp. brown sugar
2/3 c. cider vinegar
1 tsp. salt
Pepper to taste
2 (16 oz.) cans tomatoes

Cut tomatoes into bite size pieces. Saute onions and garlic in oil until tender crisp. Stir in tomatoes, herbs, ketchup, vinegar, brown sugar, salt, and pepper; bring to boil. Reduce heat.

Add chicken and simmer covered 45-50 minutes until chicken is tender. Sauce can be thickened with a cornstarch-water mixture. Serve over pasta or noodles.