1 (3 lb.) whole chicken fryer, cut-up
1/4 c. olive oil
1 (20 oz.) can tomatoes
2 tbsp. butter
1 tsp. salt and pepper
1/8 tsp. cayenne
1 tbsp. minced parsley
3 cloves garlic, minced
1 bay leaf
1 sprig thyme
1 tablespoon butter
1 tbsp. all-purpose flour
6 chopped green onions
5 tbsp. green pepper
1/2 c. white wine

In large skillet, brown and fry chicken crisply in oil. Remove chicken and set aside. Combine tomatoes and butter and simmer 10 minutes (stir). Add salt, pepper and cayenne and cook 10 minutes. Add parsley, garlic, bay leaf and thyme and cook 15 minutes more or until it thickens.

Add 1 tablespoon butter. Blend in flour. Cook until brown. Add onions, green pepper. Brown slightly; add cut-up fried chicken; pour wine over all, cover and simmer 45 minutes. Serve with fluffy rice.

Submitted by: Yvonne Finch