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1/4 cup vegetable oil
1 fryer, about 3 pounds, cut into serving pieces
1 cup chopped onions
1/2 cup chopped bell peppers
2 tablespoons flour
1 (16-ounce) can whole tomatoes
1 teaspoon chopped garlic
2 bay leaves
1/2 teaspoon salt (or more to taste)
1/4 teaspoon cayenne (or more to taste)
1/2 cup dry white wine
2 (10 1/2-ounce) cans beef consommé
3 tablespoons chopped parsley
In a large heavy pot, heat the oil over medium-high heat and sauté the
chicken, turning to brown on both sides. Remove the chicken and set
Add the onions and bell pepper and sauté for about five minutes, or until they are soft. Reduce the heat to medium.
Add the flour and stir constantly for about five minutes. Add the tomatoes, garlic, bay leaves, salt, cayenne, wine and consommé.
Simmer for l5 to 20 minutes, stirring occasionally.
Add the chicken. Cover and simmer for about 45 minutes, or until the chicken is tender.
Add the parsley and serve over rice.
Recipe serves 4 to 6