creole style stir-fry chicken

• 1 cup chicken stock
• 2 tablespoons flour
• 4 tablespoons olive oil
• 4 boneless skinless chicken breasts, cut into 1 inch cubes
• kosher salt
• black pepper
• 14 lb ham, cut into 1/2 inch dice
• 2 onions, diced medium
• 2 celery ribs, 1/4 inch dice
• 1 small green bell pepper, 1/4 inch dice
• 28 ounces canned whole tomatoes, drained and chopped (i prefer the pomi parmalat)
• 1 bay leaf
• 1 teaspoon ground thyme
• 12 teaspoon dried marjoram (optional)
• hot sauce, to taste (crystal's is better than tabasco for this recipe)

1. heat 2 tbsp olive oil.
2. season chicken with salt and pepper.
3. brown chicken and remove
4. 1 tbsp oil to the pan lightly brown ham and onions and remove
5. add remaining tbsp oil, celery, and bell pepper and stir until softened (about 5 min)
6. return ham and onion to pan and add tomato, bay leaf, thyme, marjoram, stock, and 1/2 tsp salt and bring to a boil
7. return chicken to pot and reduce heat to simmer.
8. simmer until chicken is cooked through - if you would like to thicken the sauce (i generally do), add the 2 tbsp flour and bring back up to a boil, stirring for a few minutes.
9. season to taste with hot sauce

chicken stock, flour, olive oil, chicken breasts, kosher salt, black pepper, ham, onions, celery, green bell pepper, tomatoes, bay leaf, ground thyme, marjoram, hot sauce

Taken from www.food.com/recipe/creole-style-stir-fry-chicken-72768 (may not work)