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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This recipe is loosely based on a Creole Sauce recipe from The Joy of Cooking . I've tweaked it over the years. Hope you enjoy it. Ingredients:
2 1/2 lbs boneless chicken thighs or 2 1/2 lbs boneless chicken breasts |
2 tablespoons olive oil |
1 medium onion, chopped |
1 celery rib, chopped (about 1/2 cup) |
1/2 cup green pepper, chopped |
2 garlic cloves, crushed |
6 green olives, minced |
1 (14 1/2 ounce) can tomatoes, crushed |
1 cup beef broth |
1/4 cup chili sauce |
1 bay leaf |
1/2 teaspoon thyme leaves |
1 tablespoon parsley flakes |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1 dash cayenne pepper (optional) |
1 tablespoon dry sherry |
1 slice ham (you can use deli ham for this, also. pound chicken flat, lay a slice of ham over, and roll up) (optional) |
Directions:
1. Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
2. FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
3. Add tomatoes, broth, chili sauce and all other ingredients.
4. Bring to a simmer; Pour over chicken pieces.
5. Cover and bake 350F for 1 to 1 1/2 hours.
6. Serve over hot cooked rice.
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