Chicken Sauce Piquant

• 5 Tbsp. oil
• 1/2 c. flour
• 4 large onions, chopped
• 2 medium bell peppers, chopped
• 1 c. celery, chopped
• 3 pods garlic, minced
• 1 large can sweet peas
• 1 large can mushrooms
• 1 large can whole tomatoes
• 1 large can tomato puree
• 1 large hen or fryer
• 2 qt. chicken broth
• salt and pepper to taste

1. Boil chicken until tender and then remove from bones.
2. Save the broth you obtained from boiling.
3. Heat oil in large Dutch oven until hot, add flour and cook until medium brown.
4. Add celery, onions, bell peppers, whole tomatoes and tomato puree.
5. Cook until celery and bell peppers melt.
6. Add 2 quarts broth, garlic, mushrooms and boned chicken.
7. Cook 45 minutes.
8. Add peas.
9. Cook 15 minutes.
10. Serve hot over rice or pasta.
11. Any meat may be substituted for chicken.

oil, flour, onions, bell peppers, celery, garlic, sweet peas, mushrooms, tomatoes, tomato puree, fryer, chicken broth, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=524493 (may not work)