1 lb. skinned and bone chicken thighs, cut into 1 inch cubes
1/2 tsp. salt
1/8 tsp. black pepper
1/4 c. unsifted all purpose flour
1/4 c. oil
1 med. yellow onion, finely chopped
3 cloves garlic, minced
1 sm. carrot, peeled, halved lengthwise, and thinly sliced
2 c. chopped canned tomatoes with juice
2 med. size stalks celery, coarsely chopped
1 1/4 tsp. grated orange rind
1 whole bay leaf
2/3 c. frozen green peas, thawed and drained

Preheat oven to 400 degrees. Sprinkle the chicken with the salt and pepper, dredge in the flour, shaking off any excess. Heat 2 1/2 tablespoons of the oil in a 10 inch ovenproof skillet over moderately high heat for 1 minute. Add the chicken and saute, stirring occasionally, until no longer pink on the outside, about 5 minutes. Transfer to a large plate.

Add the remaining oil, onion, garlic to the skillet. Saute over moderate heat, stirring occasionally, until soft, about 5 minutes. Add carrot, and saute until soft, about 5 minutes. Stir in the tomatoes, celery, orange rind, and bay leaf. Cook uncovered, until slightly thickened, about 7 minutes more.

If desired, remove 1/4 cup of the sauce from the skillet and set aside for garnishing. Return the chicken to the skillet and cook, uncovered for 4 to 5 minutes no longer pink on inside. Remove the skillet from heat and discard bay leaf. Stir in peas. For the corn bread use your own recipe or a mix. Batter should be lumpy. Spoon the batter on top of the chicken, leaving a slight border. Transfer the skillet to the oven and bake, uncovered, for 15 minutes or until cornbread is lightly browned. If using the sauce as garnish, drizzle it over the cornbread during the last minute of cooking. Serves 4.