Justin Wilson's Chicken a la Creole

Chicken smothered in a bright tomato-and-wine Creole sauce, served over rice.

Ingredients

• 1 whole chicken (about 4 lb), cut into pieces
• 3 tablespoons vegetable oil
• 2 onions, chopped
• 1 bell pepper, chopped
• 3 ribs celery, chopped
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (8 oz) can tomato sauce
• 1 cup chicken stock
• 1/2 cup dry white wine
• 2 tablespoons Worcestershire sauce
• 1 bay leaf
• 1 teaspoon Louisiana hot sauce
• 1 1/2 teaspoons salt, or to taste
• 1/2 teaspoon cayenne pepper
• 4 green onions, chopped
• 1/4 cup chopped parsley
• Cooked white rice, for serving

Directions

1. Season the chicken with salt and pepper and brown it in the oil in a large pot; remove and set aside.
2. Cook the onions, bell pepper, celery, and garlic in the drippings until soft, about 10 minutes.
3. Add the crushed tomatoes, tomato sauce, stock, wine, Worcestershire, bay leaf, hot sauce, salt, and cayenne.
4. Return the chicken to the pot, cover, and simmer 45 minutes, until the chicken is tender.
5. Discard the bay leaf and stir in green onions and parsley.
6. Serve the chicken and sauce over hot rice.

Notes

Adapted from Justin Wilson’s chicken a la Creole.