- 2 chickens [cut-up]
- 1 stick [1/4 pound / 113 g] butter
- 1 [8-ounce / 227-mL] can tomato sauce
- 1 large onion, chopped
- 1 cup [250 mL] chopped green pepper
- 2 or 3 cloves garlic, minced
- 1 cup [250 mL] freshly cut-up mushrooms
- 1 teaspoon [5 mL] pepper
- 1/2 teaspoon [2.5 mL] thyme
- 2 bay leaves
- 1 [28-ounce / 796-mL] can tomatoes [undrained]
- Dash Cayenne pepper
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- Brown chicken pieces into melted butter; remove chicken pieces from skillet.
- Saute chopped onion and green peppers and minced garlic.
- Arrange chicken pieces back into skillet; spoon sauteed onion, green pepper and garlic over chicken pieces.
- Into mixing bowl, stir together pepper, thyme, bay leaves, tomatoes with juice and Cayenne pepper; pour over chicken pieces.
- Bring to a boil, lower heat and simmer uncovered, for 30 to 40 minutes, until chicken is fork tender.
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