Serves 4 to 6.

1 (3 1/2 lb.) frying chicken
1/4 c. olive oil
1 (#2) can tomatoes (whole)
2 tbsp. butter
1 tsp. salt
Pepper
Cayenne
1 sprig thyme
1 bay leaf
1 tbsp. minced parsley
3 minced cloves garlic
1 tbsp. flour
6 chopped green onions or 1/2 c. minced onion
5 tbsp. green bell pepper
1 tbsp. file powder
2 c. cut okra

Disjoint chicken and clean well. Saute in olive oil, browning on both sides. Simmer tomatoes and 1 tablespoon butter together 10 minutes, stirring occasionally. Add salt and a few grains of pepper, cayenne, the file powder. Simmer 10 minutes. Add thyme, parsley, bay leaf, garlic and cook 15 minutes or until sauce is thick. Melt 1 tablespoon of butter, blend in flour and cook until brown. Add onions and bell pepper and brown slightly. Add wine, stirring constantly until slightly thickened. Combine wine and tomato mixture and add chicken. Cover and simmer 45 minutes or until chicken is tender. Serve with okra and steamed rice.