1 (3 lb.) fryer, cut up
1/2 c. flour
Salt and pepper to taste
1/2 c. Wesson oil
1 c. water
1 tbsp. brown sugar
1 tbsp. instant minced onion
2 tbsp. vinegar
1 tsp. Worcestershire sauce
1 (8 oz.) can Hunt's tomato sauce

Dredge chicken in mixture of flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook in oil until brown. Drain excess fat. Combine rest of ingredients; pour over chicken. Simmer, covered for 1 hour or until chicken is tender. Baste several times while cooking. 4 servings.