|Broiling chicken/Frying chicken||3 Pound, cut into pieces (For Frying)|
|Olive oil/Vegetable oil||2 Tablespoon|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Onion||1 Medium, thinly sliced|
|Dried summer savory||1⁄4 Teaspoon|
|Uncooked medium egg noodles||8 Ounce (4 Cups)|
|Grated parmesan cheese||1 Tablespoon|
1. Sprinkle chicken with salt and pepper. Heat oil in 5-quart Dutch oven over medium heat; add chicken, skin-side down. Cook until chicken is golden, 7 to 8 minutes. Turn chicken over; add broth, tomato sauce, onion, savory and sugar. Cook until broth boils. Reduce heat; cover and cook, stirring occasionally, 30 minutes.
2. Stir noodles into chicken mixture; cook over medium heat until boiling. Cover and cook until noodles are done, about 10 minutes longer. Arrange chicken on serving platter; place noodles around chicken. Sprinkle cheese over all.