Chicken Antoine

• 1 3 lb chicken - I have used chicken breasts or boneless/skinless thighs - all pretty much works
• 1 19 ounce can tomatoes
• 1 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1 Bay Leaf 1 tablespoon flour
• 5 tablespoons chopped green pepper
• 1/2 teaspoon butter
• 1 tablespoon parsley
• 3 cloves garlic, crushed
• 6 chopped shallots
• 1/2 cup dry white wine

 

Prepare and Cook the Chicken

Cut the chicken into serving pieces. Saute in 1/4 cup oil. Remove the chicken and save the juices. Melt one tablespoon butter in the chicken skillet. Add the onion, green pepper and brown. Add flour and blend in wine. Whisk until slightly thickened. Cook a few more minutes. Add the chicken and simmer, cover for 45 minutes.

If you do this in the oven, then at about 350 (F). Make the Sauce Combine the butter, tomatoes and simmer for 10 minutes. Add the salt, pepper and cayenne pepper and cook for another 10 minutes. Then add the thyme, parsley, Bay Leaf and garlic and cook for another 15 minutes to thicken the sauce.

Serve

Serve the chicken on rice or fresh thin pasta with a spoon or so of the spicy tomato sauce.