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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
1 bay leaf |
2 tablespoon(s) butter, divided |
20 ounce(s) canned diced tomatoes |
1 pinch(s) cayenne pepper |
1 pinch(s) dried thyme |
1 tablespoon(s) flour |
3 1/2 pound(s) frying chicken, cut into pieces |
5 tablespoon(s) green pepper, chopped |
1 tablespoon(s) minced fresh parsley |
3 clove(s) minced garlic |
1/4 cup(s) olive oil |
1 pinch(s) pepper |
1 teaspoon(s) salt |
6 shallots, minced or 1/2 cup minced onion |
1/2 cup(s) tomato juice |
Directions:
1. Brown chicken in the olive oil. Set aside.
2. Combine the tomatoes with 1 Tablespoon butter in a saucepan. Simmer 10 minutes.
3. Add salt, pepper,& cayenne. Simmer 10 minutes.
4. Add thyme, parsley, bay leaf, and garlic. Simmer 15 minutes.
5. Melt remaining 1 Tablespoon of butter in another frying pan. Add the flour and cook until brown. Add the shallots ( or onion) and green pepper. Add the tomato juice, stirring constantly. Add to the tomato mixture.
6. Pour over chicken. Cover and simmer 45 minutes
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