Chicken Provencale

6 Boned Chicken
4 tbs Olive Oil
2 tbs Butter
1 Medium Chopped Onion
1 Stalk Chopped Celery
1 cup Boiling Water
2 cups Chicken Bouillon
One 8-oz Can Tomato
4 tbs Flour
1/4 cup Sherry
2 tbs Chopped Parsley

*** Debone chicken and remove skin. In large skillet heat butter and oil. Sauté chicken on both sides until brown. Remove from pan. In same skillet sauté onions and celery about 5 minutes. Blend in flour; slowly add water with chicken bouillon dissolved in it. Add can of whole tomatoes and stir till mixture comes to a boil. Season with salt + pepper. Add chicken, sherry and parsley. Cover, simmer until tender, about 30 minutes.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana