Chicken in Creole Sauce

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.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 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 1/2ounce) 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

1. 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).
2. FOR SAUCE: Saute onion, celery, green pepper,and garlic in oil until soft.
3. Add tomatoes, broth, chili sauce and all other ingredients.
4. Bring to a simmer; Pour over chicken pieces.
5. Cover and bake@ 350F for 1 to 1 1/2 hours.
6. Serve over hot cooked rice.