1 med. onion, sliced
2 cloves garlic, minced
1 tsp. dried rosemary leaves
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
2 tbsp. vegetable oil
1 (16 oz.) can tomatoes, drained, cut into bite sized pieces
3/4 c. Heinz tomato ketchup
1/4 to 1/3 c. Heinz apple cider vinegar
1 tbsp. brown sugar
1/ tsp. salt
Dash of pepper
2 1/2 to 3 lb. chicken pieces, skinned
Cornstarch-water mixture
Hot cooked noodles

In Dutch oven or large skillet, saute onion, garlic, and herbs in oil until onion is tender-crisp. Stir in tomatoes and next 5 ingredients. Add chicken, Bring to a boil; reduce heat and simmer, covered, 45-50 minutes or until chicken is tender. Thicken sauce with cornstarch-water mixture. Serve chicken and sauce with noodles. Makes 5-6 servings (about 3 cups sauce).