4 oz. sweet wine or 4 oz. dry wine
4 chicken legs, chopped into sm. pieces (at least 1 1/2 to 2 inch pieces)
4 chicken breasts, chopped into sm. pieces (at least 1 1/2 to 2 inch pieces)
3 (8 oz.) cans tomato sauce
1/2 tsp. sugar or 1 1/2 tsp. sugar if using dry wine
1/2 tsp. salt or to taste
1/2 tsp. black pepper
3 cloves garlic, finely chopped or 1 tsp. garlic powder
1 level tsp. rosemary
1/8 tsp. hot pepper; optional
2 tbsp. flour

Pour 2 ounces wine into a 4 quart pot. Place chicken in pot and brown 12-15 minutes on medium-high heat. Stir frequently. If chicken begins to stick add 2 ounces wine. After chicken is browned, add tomato sauce, then remaining ingredients, except flour. Bring to boil, then reduce heat and simmer 25 minutes. Stir frequently. Then stir in flour to thicken sauce and simmer 15 minutes more. Remove from heat and serve over rice or noodles. Makes 6 servings.