1 3/4 lb. chicken, cut (hen preferred)
4 cloves garlic, chopped
1 can mushrooms
1 c. flour
Paprika
3 lg. onions, chopped
8 stalks celery, chopped
1 (sm.) can tomato sauce
3/4 c. oil
Red pepper & salt to taste

Make roux first; brown flour in oil in iron pot, stirring until brown (dark) on a moderate heat. Add onions, celery and garlic and cook until wilted or golden brown, stirring often. Add tomato sauce, mushrooms, chicken and enough water to make gravy. Season to taste. Cover and cook slowly until chicken is very tender. Serve with rice.