Recipe by papergoddess
This recipe is loosely based on a Creole Sauce recipe from "The Joy of Cooking". I've tweaked it over the years. Hope you enjoy it.
Top Review by HoneyBe78
I was looking for something different to do with chicken, and this was a nice change. I didn't use the olives or the sherry, and I didn't have any crushed tomatoes on hand so I used spaghetti sauce and threw in a couple of handfuls of shredded carrots. Hubby and baby loved it- will make again.
- 2 1⁄2 lbs boneless chicken thighs or 2 1⁄2 lbs boneless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 celery rib, chopped (about 1/2 cup)
- 1⁄2 cup green pepper, chopped
- 2 garlic cloves, crushed
- 6 green olives, minced
- 1 (14 1/2 ounce) can tomatoes, crushed
- 1 cup beef broth
- 1⁄4 cup chili sauce
- 1 bay leaf
- 1⁄2 teaspoon thyme leaves
- 1 tablespoon parsley flakes
- 1 tablespoon brown sugar
- 1⁄2 teaspoon salt
- 1 dash cayenne pepper (optional)
- 1 tablespoon dry sherry
- 1 slice ham (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up) (optional)
Directions See How It's Made
- Cut ham into strips if desired; roll in chicken breast or thigh and place cut side down in large baking dish. (You can use deli ham for this, also. Pound chicken flat, lay a slice of ham over, and roll up).
- FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
- Add tomatoes, broth, chili sauce and all other ingredients.
- Bring to a simmer; Pour over chicken pieces.
- Cover and bake@ 350F for 1 to 1 1/2 hours.
- Serve over hot cooked rice.