2 lbs. cut-up chicken, skinned
1/4 c. oil
2 cans undiluted tomato soup
1/2 c. sweet pickle relish
1/2 c. chopped onions
2 tbsp. brown sugar
2 tbsp. vinegar (1 tbsp. if desired)
2 tbsp. Worcestershire sauce

Brown chicken in oil in skillet or Dutch oven. Combine soup, relish, onions, brown sugar, vinegar and Worcestershire. Pour mixture over chicken. Cover and cook over low heat 45-60 minutes or until chicken is tender, stirring occasionally.