1 med. onion, sliced
2 cloves garlic, minced
1 tsp. dried basil leaves
1/2 tsp. dried thyme
2 tbsp. vegetable oil
1 can (16 oz.) tomatoes, drained & cut up
3/4 c. ketchup
1/4-1/3 c. vinegar
1 tbsp. brown sugar
1/2 tsp. salt
Dash pepper
2 1/2-3 lb. chicken, skinned
Cornstarch & water mixture
Hot cooked noodles

In large skillet, saute onion, garlic and herbs in oil until tender. Stir in tomatoes and next 5 ingredients. Add chicken. Bring to a boil, reduce heat and simmer, covered 45-50 minutes or until chicken is tender. Thicken sauce with cornstarch-water mixture. Serve chicken with noodles.