3 to 3 1/2 lb. frying chicken, cut up
2 tbsp. olive oil
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green pepper
2 tsp. minced garlic
1 can tomatoes (14 1/2 oz.)
1/2 c. chicken stock
1/2 tsp. basil
1 tsp. thyme
1/2 tsp. oregano
1 tsp. light brown sugar
1/2 tsp. salt
1 bay leaf
1 tbsp. hot sauce

In large skillet, heat oil and add next 4 ingredients. Saute until soft. Add remaining ingredients. Simmer 1/2 hour.

Rinse chicken and pat dry. Sprinkle lightly with cayenne pepper and garlic salt or garlic powder.

Position oven rack 4 to 5 inches below heat source. Broil under preheated broiler 15 to 20 minutes, turning chicken as needed to brown evenly. Remove chicken from oven and add to sauce; simmer together 30 minutes. Serve over rice or pasta.