Chicken In Creole Sauce

• 2 1/2 lbs boneless chicken thighs or 2 1/2 lbs boneless chicken breasts
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 celery rib, chopped (about 1/2 cup)
• 1/2 cup green pepper, chopped
• 2 garlic cloves, crushed
• 6 green olives, minced
• 1 (14 1/2 ounce) can tomatoes, crushed
• 1 cup beef broth
• 1/4 cup chili sauce
• 1 bay leaf
• 1/2 teaspoon thyme leaves
• 1 tablespoon parsley flakes
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 dash cayenne pepper (optional)
• 1 tablespoon dry sherry
• 1 slice ham (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up) (optional)

1. Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
2. FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
3. Add tomatoes, broth, chili sauce and all other ingredients.
4. Bring to a simmer; Pour over chicken pieces.
5. Cover and bake@ 350F for 1 to 1 1/2 hours.
6. Serve over hot cooked rice.

chicken, olive oil, onion, celery, green pepper, garlic, green olives, tomatoes, beef broth, chili sauce, bay leaf, thyme, parsley flakes, brown sugar, salt, cayenne pepper, sherry, ham

Taken from www.food.com/recipe/chicken-in-creole-sauce-83071 (may not work)