• 2 poulets (spring chickens)
• 2 large onions sliced
• 2 cloves garlic
• 6 large tomatoes
• 6 sweet green peppers
• 2 or 3 sprigs thyme
• 2 sprigs parsley
• 1 bay leaf
• 2 T butter
• 2 T flour
• 2 C stock or water
• salt
• pepper

Disjoint chicken, season well with salt and pepper. Cook chicken in melted butter until brown all over. Add onion and brown lightly. Sprinkle with flour, mix and cook until flour browns. Add sliced tomatoes, chopped garlic and herbs and peppers. Cover and simmer for 20 minutes. Add hot stock or water, season highly with salt and pepper and simmer for 45 minutes more. Serve pieces of chicken with sauce poured over them. Serve with rice.