1 (3 1/2 lb.) chicken
4 bay leaves
2/3 c. butter
2 (15 oz.) cans tomato sauce
1 tsp. salt
2 tbsp. sugar
1 chopped green pepper
1 c. chopped celery
1 chopped onion (large)
1 c. fresh chopped parsley
4 cloves minced garlic
1 tsp. thyme
2 tbsp. flour
1 c. chicken broth
cayenne pepper to taste

Cook chicken with bay leaves. Remove bay leaves; debone and chop the chicken. Combine vegetables, half the butter, tomato sauce and seasonings; simmer until vegetables are tender. Add the chopped chicken. Melt the remaining butter in a skillet; blend in the flour and cook until brown. Add 1 cup broth, stirring until thickened. Add to the chicken mixture and serve over rice or noodles.

Serves 8 to 10.