CHICKEN PIERRE
Serves 8
This is an easy, very flavorful recipe. It is a type of Cajun
stew served over steamed rice.
8 boneless, skinless chicken thighs (or more if thighs are
small)
2 (14.5 oz) cand stewed tomatoes, with liquid
1 cup white wine
4 Tbsp brown sugar
4 Tbps Worcestershire Sauce
4 Tbsp white wine vinegar
2 tsp salt
4 tsp chili powder
2 tsp mustard powder
1 tsp celery seed
2 clove garlic, minced
1/4 tsp hot pepper sauce (to taste - how spicy do you like
it?)
1/8 cup flour
3 Tbsp butter
Put everything EXCEPT flour and butter into a large pot
with a lid and stir. Bring to boil, then cover and simmer
until chicken is tender(35 min to 1 1/2 hrs). 10 minutes before
you're ready to serve, melt butter in microwave and stir in
butter until smooth. Stir into chicken and cook until slightly
thick. Put steamed rice on platter and pour chicken over top
or you can serve separately.
