Sauce De Provence

• 3 tablespoons butter (unsalted)
• 2 onions (large, cut into strips)
• 2 lbs tomatoes (ripe and flavorful, large dice)
• 1 cup chicken stock (rich, thick stock)
• cayenne (small pinch) (optional)
• 1/4 cup apple brandy (preferably tuaca)
• 4 sprigs fresh thyme
• salt and pepper, to taste
• 2 tablespoons olive oil
• 2 2 lbs chicken (boneless, in bite sized chunks) or 2 lbs scallops

1. Melt the butter in a heavy bottomed sauce pan and saute the onions carefully until translucent.
2. Add the tomatoes. (I do not peel or seed these, but you should if you prefer to add this step.) Simmer until the tomatoes have melted into the onions.
3. Add the chicken stock. Add a careful pinch of cayenne, if you are using this.
4. Allow to simmer until the sauce thickens. Add the sprigs of thyme. Season with salt and pepper to taste. Do not proceed to the next step until the sauce has thickened.
5. In a separate frying pan, heat the oil until hot, add the meat until it is just cooked. (Do not overcook the shrimp or the scallops!).
6. Mix the shrimp, scallops, or chicken in with the tomatoes and serve over perfectly cooked rice. (We always use the plain version of my Fat Rice.).

butter, onions, tomatoes, chicken, cayenne, apple brandy, thyme, salt, olive oil, chicken

Taken from www.food.com/recipe/sauce-de-provence-220189 (may not work)