Jamaica Chicken

• 3 1/2 lb. roasting chicken, cut up (can use skinless boneless chicken)
• 2 Tbsp. butter
• 4 Tbsp. light brown sugar
• 2 medium onions, chopped medium fine
• 2 (1 lb.) cans stewed tomatoes
• 1/2 to 1 c. thinly sliced mushrooms
• 2 Tbsp. red wine vinegar
• 3 tsp. salt
• 1 1/2 tsp. pepper
• 3/4 tsp. dried thyme
• 1 bay leaf (optional)

1. In a saucepan, heat butter; add sugar and stir until bubbly. Add chicken and brown on both sides, adjusting heat so butter mixture does not scorch.
2. Add onions and cook until transparent. Stir in remaining ingredients.
3. Cover and simmer, turning chicken as necessary, until it is tender, 30 to 45 minutes.
4. Skim fat from sauce if you like; serve chicken with sauce as is.
5. Serve over rice or noodles.

roasting chicken, butter, light brown sugar, onions, tomatoes, mushrooms, red wine vinegar, salt, pepper, thyme, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505114 (may not work)