1 chicken, cut up
1 clove garlic, peeled but not cut
1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
1/4 c. oil
28 oz. can tomatoes
8 sm. white onions, peeled but not cut
6 oz. tomato paste
2 tsp. sugar
1 bay leaf

Rub chicken with garlic. Mince garlic and set aside. Combine flour, 1 teaspoon of salt and pepper in large paper bag. Add chicken pieces one at a time and shake until coated. Heat oil in large Dutch oven. Brown chicken a few pieces at a time on all sides; drain on paper towels. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 teaspoon salt and bay leaf. Cover and simmer one hour, or until chicken is done, basting occasionally with sauce.