1 lg. frying chicken, cut into parts
1 heaping tsp. butter
1 tsp. sugar
1/4 bell pepper, chopped
1/2 onion, chopped
Salt and pepper, to taste

Rinse chicken with cold water and pat dry. (Remember to wash your hands after handling raw chicken and to wash counters and dishes the chicken has come in contact with.)

Season the chicken with salt and pepper to taste.

In a large skillet or Dutch oven, melt butter over a low heat. Sprinkle the sugar over the butter. When the sugar turns brown, place the chicken parts in the pot and brown them on both sides. Keep the heat low and add 1/4 cup of water to avoid burning and sticking.

Add the bell pepper and onion to the pot, cover and continue cooking over a low heat. Watch the pot to be sure the chicken doesn't burn or stick. Keep adding water as needed. Chicken should be done in about 30 minutes.