Chicken Saute a la Creole

Ingredients

• 2 spring chickens
• salt and pepper
• 2 tablespoons butter
• 3 onions
• 2 tablespoons flour
• 6 tomatoes
• parsley
• thyme
• 1 bay leaf
• 2 garlic cloves
• 6 sweet green peppers
• 1 cup consomme or boiling water

Instructions

1. Clean, singe, and cut the two spring chickens into joints, dividing the breasts lengthwise and separating the drumsticks from the thighs. Season well with salt and pepper.
2. Melt two large tablespoonfuls of butter in a frying pan. Add the chicken and let it brown slowly for five minutes.
3. Add the three large sliced onions and let them brown, being careful not to scorch in the least.
4. Dredge in two tablespoonfuls of flour and let it brown.
5. Add the six large peeled and sliced tomatoes. Let them brown while cooking slowly, keeping the pan barely simmering.
6. Stir in the chopped parsley, thyme, bay leaf, and finely minced garlic. If available, add the six sweet green peppers freed of seed and cut in shreds. Stir well, cover, and let smother for twenty minutes, stirring now and then while keeping the pan covered.
7. Add a cup of consomme if on hand, otherwise a cup of boiling water. Cook very slowly for a full half hour, seasoning to taste. After seasoning, cook ten minutes longer.
8. Serve very hot.