Dutch Oven Stewed Chicken 

Dutch Oven Stewed Chicken 
 (6 servings)
 4 pounds  chicken, 6 portions 
4 tablespoons  oil 
1 cup  flour 
1 teaspoon  salt 
½ teaspoon  pepper 
1 jar  spaghetti sauce, large 
16 ounces  tomatoes, stewed 
16 ounces  egg noodles 
1 tablespoon  sugar

Wash the chicken, cut away and discard excess skin and fat. Cut the chicken into pieces, dip into cold water and pat dry.  Shake the chicken pieces in a paper or plastic bag with seasoned flour (flour, salt and pepper).  Preheat Dutch oven. When it is hot, put in cooking oil and add the chicken pieces.  Brown thoroughly on both sides (about 20 minutes). Add additional oil if needed. 
Pour the jar of spaghetti sauce and can of stewed tomatoes over the oven-fried chicken. Add 1 tablespoon sugar.  Put lid on oven and add coals on top.  Bake over medium heat, for 40 minutes, about 1 hour total cooking time.  Cook egg noodles and pour sauce from the oven over them