Tangy Chicken With Tomatoes And Herbs - cooking recipe

Ingredients

1/2 onion, sliced
2 cloves garlic, minced
1 tsp. dried rosemary leaves
1/2 tsp. dried basil leaves
1/2 tsp. dried thyme leaves
2 Tbsp. vegetable oil
1 (16 oz.) can tomatoes, drained and cut into bite-size pieces
3/4 c. (6 oz.) ketchup
1/4 to 1/3 c. apple cider vinegar
1 Tbsp. brown sugar
1/2 tsp. salt
dash of pepper
2 1/2 to 3 lb. chicken pieces, skinned
cornstarch and water mixture
hot cooked noodles

Preparation

In Dutch oven, saute onion, garlic and herbs in oil until onion is tender-crisp.
Stir in tomatoes and next five ingredients.
Add chicken.
Bring to a boil.
Reduce heat and simmer, covered, 45 to 50 minutes or until chicken is tender. Thicken sauce with cornstarch and water mixture.
Serve chicken and sauce with noodles.
Yields 5 to 6 servings.