1 lg. onion, sliced
2 garlic cloves, minced
1 tsp. dried rosemary
1/2 tsp. dried basil
1/2 tsp. dried thyme
2 tbsp. vegetable oil
1 can (16 oz.) tomatoes, cut up
3/4 c. catsup
1/4 c. apple cider vinegar
1 tbsp. brown sugar
1/2 tsp. salt
Pepper
2 1/2 - 3 lbs. chicken pieces, skinned

In Dutch oven or large skillet, saute onion, garlic and herbs in oil until onion is clear. Stir in tomatoes and next 5 ingredients. Add chicken. Bring to boil, reduce heat and simmer covered 45-50 minutes or until chicken is tender. Sauce may be thickened with cornstarch and water mixture. Serve over noodles or rice. Makes 5-6 servings.