1 (3 pound) whole chicken, cut into pieces
1 tablespoon olive oil
1 cup packed brown sugar
1/2 cup all-purpose flour
1 1/3 cups chopped onion
1 teaspoon dried basil
1 teaspoon dried oregano
3 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
2 teaspoons dry onion powder
1 2/3 teaspoons Italian seasoning
3 tablespoons dried basil
1 (15 ounce) can peeled and diced tomatoes with juice
Heat oil in large skillet over medium heat. Mix in brown sugar, flour and 1/3 cup flour. Sprinkle chicken pieces with 1 teaspoon olive oil. Cook 6 minutes or until no longer pink. Remove chicken pieces from pan, and place in oven. Cover pan, and heat in oven for 30 minutes.
Meanwhile, heat oil in large skillet over medium heat. Saute garlic in remaining 1 teaspoon olive oil, until golden. Stir chicken pieces with 1 teaspoon olive oil into pan. Cook but not over medium heat for 3 minutes, until golden brown and chicken is no longer pink. Stir chicken pieces with garlic mixture. Pour tomato juice over chicken, and simmer for 6 to 8 minutes, stirring occasionally.
Remove chicken from skillet, and allow to cool. Place chicken pieces in another skillet, and cook over medium heat for 5 minutes, turning once. Stir chicken pieces into tomato sauce, and simmer for 5 minutes.
Return chicken pieces to pan, and simmer through until thickened. Remove chicken pieces and reduce heat to medium. Pour tomato sauce over chicken and serve.
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