Potted Chicken

(from the kitchen of Edith Bunker, “All in the Family”)

1⁄3 cup flour

1⁄2 teaspoon salt, for flour

1⁄8 teaspoon pepper, for flour

1⁄4 teaspoon thyme

3 tablespoons butter

1 onion, sliced

1 (16 ounce) can tomatoes, chopped

2 tablespoons chopped parsley

1 teaspoon sugar

1⁄2 teaspoon salt

1⁄4 teaspoon garlic powder

3 lbs chicken

Put flour, salt, pepper and thyme in a plastic bag and shake the chicken parts in it. Heat butter in the bottom of a Dutch oven and add onion-cook until golden. Brown chicken in the same pot and keep turning while its getting brown. Add tomatoes, parsley, sugar. salt and garlic powder and stir it all around to mix. Cover pot and turn heat to low. Cook chicken until tender, about 45 minutes. Add salt and pepper at the end to your liking.