Antoine'S Chicken Casserole

• 1 chicken, cut up
• 3 Tbsp. vegetable oil
• 2 Tbsp. butter or margarine
• 2 Tbsp. flour
• 1/4 c. green pepper, chopped
• 6 green onions, chopped, or 1/2 c. minced
• 1 (16 oz.) can tomato wedges
• 3 cloves garlic, minced
• 1 Tbsp. minced parsley
• 1 bay leaf
• pinch of thyme
• salt, cayenne and black pepper to taste
• 1/2 c. white wine

1. Heat oil in large skillet.
2. Season chicken with salt and pepper and brown.
3. Remove chicken to a plate.
4. Add butter or margarine to oil in skillet.
5. Stir in flour and make a dark roux. (With heat at medium setting, stir flour and oil until flour turns a dark, reddish brown.
6. Do not burn.
7. Start roux over if you smell burning or see smoke.)
8. Add all other ingredients, except wine. Stir, off heat, until well mixed.
9. Stir, adding wine, until mixture is smooth.
10. Return to low heat.
11. Add chicken and simmer, covered, for about 45 minutes.
12. If sauce is thin, simmer uncovered until it thickens.
13. Serve over rice.
14. Makes 6 servings.

chicken, vegetable oil, butter, flour, green pepper, green onions, tomato wedges, garlic, parsley, bay leaf, thyme, salt, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1007757 (may not work)