1Rub chicken with garlic then mince the garlic and save.
2Combine flour, 1 teaspoon salt and pepper in large paper bag; shake chicken pieces until coated.
4Brown chicken a few pieces at a time on all sides; drain on absorbent paper.
5Pour off any oil remaining in pan then return chicken to dutch oven.
6Add garlic, tomatoes, tomato paste, onions, sugar, 1 teaspoon salt and bay leaf; Cover.
7Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender.