6 lg. chicken pieces
1 jar Ragu or Chef Boy-ar-dee cooking sauce
1/4 c. flour, seasoned with
Salt & pepper
2 tbsp. vegetable oil

Dredge chicken in flour. In large skillet brown chicken on all sides. Drain excess oil. Pour cooking sauce over chicken. Cover and simmer 50 minutes. (Instead of using skillet, the chicken may be browned in oven.) Serves 6.