Chicken Creole

• 1 (3 1/2 lb.) chicken
• 4 bay leaves
• 2/3 c. oleo
• 2 (15 oz.) cans tomato sauce
• 1 tsp. salt
• 2 Tbsp. sugar
• 1 chopped green pepper
• 1 c. chopped celery
• 1 chopped onion (large)
• 1 c. fresh chopped parsley
• 4 cloves minced garlic
• 1 tsp. thyme
• 2 Tbsp. flour
• 1 c. chicken broth
• cayenne pepper to taste

1. Cook chicken with bay leaves.
2. Remove bay leaves; debone and chop the chicken. Combine vegetables, half the oleo, tomato sauce and seasonings; simmer until vegetables are tender. Add the chopped chicken. Melt the remaining oleo in a skillet; blend in the flour and cook until brown. Add 1 cup broth, stirring until thickened. Add to the chicken mixture and serve over rice or noodles. Serves 8 to 10.

chicken, bay leaves, oleo, tomato sauce, salt, sugar, green pepper, celery, onion, fresh chopped parsley, garlic, thyme, flour, chicken broth, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69437 (may not work)