1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 large onion, chopped
1 (2 pound) whole chicken
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
1/2 teaspoon salt
1 pinch dried thyme
2 tablespoons vegetable oil
1 (16 ounce) can whole peeled tomatoes, drained
1 (4 ounce) can tomato paste
1 1/2 teaspoons dry mustard
1 tablespoon white sugar, divided
1 tablespoon salt
2 teaspoons dried basil
Heat olive oil in a large skillet or wok over medium heat. Saute onion and garlic in olive oil until onion is translucent. Stir in olive oil, chicken, flour, salt, basil, oregano, rosemary, basil, salt, thyme, oil, tomatoes, tomato paste, dry mustard, sugar, salt and basil. Cook 3 minutes, stirring constantly.
Remove chicken from marinade and place in a medium skillet. While chicken is cooking, toss chicken with marinade. Remove and set aside. Meanwhile, in a separate skillet, heat brown sugar over medium heat.
Pour olive oil mixture into skillet, add chicken and saute over medium heat for 5 minutes on each side. Remove chicken from marinade and place in a medium bowl.
Meanwhile, in a large bowl, combine tomato paste, dry mustard, white sugar, salt, basil and tomato paste mixture. Mix together and stir in the remaining 1/2 cup olive oil mixture. Mix well.
Return chicken to the skillet and add tomato paste mixture and olive oil mixture. Heat for 2 minutes, stirring constantly. Stir chicken mixture into tomato sauce. Return contents of skillet to saucepan and simmer over medium heat for 2 minutes.
Return skillet to heat and bring to a boil. Cover, and stir in chicken. Cook until chicken is cooked through, stirring frequently. Remove from heat and stir in tomato sauce, tomato paste, dried mustard, sugar, salt, basil and remaining 2/3 cup olive oil mixture. Heat through and serve.