12-15 pieces chicken (thighs & legs best)
1 (28 oz.) can whole Italian tomatoes
1 lg. onion
2 tbsp. wine vinegar
1/2-1 c. water
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
Flour

Remove skin from chicken and coat with mixture of flour, salt and pepper. Pour enough vegetable oil to cover bottom of large kettle and heat. Brown chicken 4-5 pieces at a time. Slice onion and brown with last piece of chicken. Drain oil from pan and return chicken and onion.

Add tomatoes, basil, water and vinegar. Simmer on very low heat for 2 1/2-3 hours adding water if needed. Great served over wide egg noodles or rice.