2 lb. skinned, boned chicken, cut into 1" cubes
1 tsp. salt
1/4 tsp. black pepper
1/2 c. sifted all-purpose flour
1/2 c. olive oil
1 med. size yellow onion, finely chopped
3 cloves garlic, minced
2 carrots, peeled, halved lengthwise & sliced thinly
4 c. chopped canned tomatoes with juice
4 stalks celery, chopped
2 tsp. grated orange rind
2 bay leaves, whole
1 1/3 c. frozen green peas (thawed & drained)

Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper; dredge with flour. Shake off excess. Heat half the oil in skillet over moderate heat. Add chicken and saute for 5 minutes, stirring occasionally. Transfer to plate. Add remaining oil to skillet and saute carrots, onion and garlic until soft. Stir in tomatoes, celery, orange rind and bay leaf. Cool uncovered until slightly thick. Return chicken to skillet and cool 5 minutes more. Discard bay leaves; stir in peas. Put in baking dish.

Spoon cornbread batter on top of chicken mixture, leaving a slight border. Bake uncovered about 15 minutes or until cornbread is lightly browned.