Mardi Gras Creole Chicken

• 1 c. (6 oz.) pitted prunes, coarsely chopped
• 1 c. hot chicken bouillon
• 2 Tbsp. vegetable oil
• 3 lb. broiler-fryer chicken pieces
• 1 1/2 c. chopped onions
• 1 c. green pepper squares (about 1-inch)
• 1 large clove garlic, minced
• 1 (15 or 16 oz.) can whole peeled tomatoes, broken up
• 1 tsp. salt
• 1/2 tsp. basil
• 1/4 tsp. each: pepper and thyme

1. In small bowl, combine prunes and bouillon; set aside.
2. Heat oil in large skillet over medium heat.
3. Add chicken and brown 5 minutes on each side.
4. Transfer chicken to shallow baking dish. Drain all but 2 tablespoons fat from skillet.
5. Add onions, green pepper and garlic.
6. Cook and stir 5 minutes.
7. Stir in tomatoes, salt, basil, pepper and thyme.
8. Simmer 10 minutes.
9. Pour tomato mixture over chicken.
10. Bake in 375u0b0 oven 25 minutes.
11. Pour prune mixture evenly over chicken.
12. Bake 15 minutes.

prunes, hot chicken, vegetable oil, broilerfryer chicken pieces, onions, green pepper, clove garlic, tomatoes, salt, basil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453605 (may not work)