1 c. flour
3 tsp. salt
2 (3 lb.) broiler fryer chickens, quartered
6 tbsp. olive oil or salad oil
1 c. chopped onion
1 clove garlic, minced
1 (2 lb.) can Italian tomatoes
1/4 tbsp. sugar
1 tsp. sweet basil
1/4-1/2 tsp. thyme
2 med. green peppers, sliced

Combine flour and salt in paper bag. Add chickens, shaking well to coat. Heat oil in skillet; brown chickens, several pieces at a time. Remove from skillet. Saute onion and garlic in pan, dripping until onion is soft. Stir in tomatoes, sugar, basil and thyme; bring to a boil. Return chicken to skillet spooning over well. Add green peppers. Cover skillet; simmer for about 1 hour and 30 minutes basting with sauce often.