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Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
4
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Ingredients

Ingredient Checklist

Directions

For roux:
  • In a 10-inch cast iron skillet, stir together flour and butter until smooth. Cook over medium-high heat for 5 minutes, stirring constantly with a long-handled wooden spoon. Reduce heat to medium. Cook and stir constantly for 10 to 15 minutes more or until roux is a dark reddish-chocolate brown. Stir in onions, celery and green pepper. Cook and stir over medium heat about 5 minutes or until vegetables are tender. Set aside.

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  • Meanwhile, in a large saucepan, combine undrained diced and stewed tomatoes, chicken, bouillon granules, thyme, cayenne and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes or until chicken is no longer pink. Gradually whisk roux into tomato mixture, whisking constantly. Add wine and parsley. Bring mixture to boiling, stirring constantly. Discard bay leaves. Season to taste with salt and black pepper. Serve over hot cooked rice. Pass hot pepper sauce and warm French bread slices. Makes 4 servings.

Nutrition Facts

317 calories; fat 15g; cholesterol 82mg; saturated fat 7g; carbohydrates 20g; insoluble fiber 2g; protein 22g; vitamin a 826IU; vitamin c 27.2mg; sodium 1009mg; calcium 101mg; iron 2.5mg.
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Reviews

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