| Directions: | In deep pot, put oil enough to brown chicken that has been salted and peppered. Cook until brown. Remove some of the oil and leave just enough to make a roux. Brown flour in oil. Add onions, pepper, celery and garlic. Cook on med low for 1 hr stirring occaisionally. Add tomato sauce, past, 1 1/2 cans of water (for each can of paste). Cook 2-3hr. Add chicken and mushrooms-cook uncovered until chicken is tender. Before serving add tobasco and worcestershire. |