6 chicken thighs
all-purpose flour (seasoned with salt and pepper)
butter

SAUCE:

1 (15 oz.) can crushed tomatoes (Cento, Tuttorosso, etc.)
1/2 cup water
2 tbsp. brown sugar
2 tbsp. white vinegar
2 tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. dry mustard
2-3 cloves minced garlic
few drops Tabasco sauce

Add sauce ingredients to a large soup pot and bring to a simmer while preparing the chicken.

Coat chicken with seasoned flour. Fry chicken in butter until brown and add chicken to tomato sauce.

Simmer for 45 minutes to 1 hour, stirring occasionally to keep sauce from burning on the bottom of the pot.

Enjoy!

Submitted by: Annette Fleisher