4 lbs. boneless cooked chicken
8 tbsp. butter (1 stick)
8 tbsp. flour
6 oz. tomato paste
6 tbsp. dark brown sugar
2 bay leaves
2 tsp. minced garlic
1 tbsp. thyme
6 c. chopped onions
2 c. chopped celery
2 c. chopped green pepper
1 (28 oz.) can whole tomatoes
1 (28 oz.) can crushed tomatoes
1 lemon, sliced
1 c. strong chicken stock
Salt and pepper to taste

Melt butter, add flour, and cook to light brown color. Add tomato paste, dark brown sugar, bay leaf and thyme. Cook for 3 minutes over medium heat. Add onion, celery and green pepper and continue to cook for 8 to 10 minutes.

Add whole and crushed tomatoes, chicken stock, lemon slices and chicken. Cook for 15 minutes. Vegetables should be crisp and crunchy. Makes 10 servings.