Chicken with Tomatoes and Avocados

(from Dinner at Miss Lady’s: Memories and Recipes From a Southern Childhood)

A dish that’s simple enough for family meals, yet elegant enough for company.  Author Luann Landon adapted it from a recipe that her grandmother, Miss Lady, enjoyed at Antoine’s.

1/4 cup olive oil

4 to 6 whole chicken breasts, halved, skinned, boned

3 tablespoons butter

9 large ripe tomatoes, peeled, seeded, chopped

1 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 sprig thyme or ¼ teaspoon dried thyme

1 tablespoon minced fresh parsley

1 bay leaf

3 cloves garlic, finely minced

1 tablespoon butter

1 tablespoon flour

6 shallots, finely minced

1 large green pepper, finely chopped

1/2 cup white wine

3 avocados, sliced

Heat the olive oil in a large skillet and sauté the chicken breasts over medium-high heat until browned on both sides. Remove from skillet and keep warm.

Melt 3 tablespoons butter in a large casserole. Add tomatoes and cook over low heat for 10 minutes. Add the salt, black pepper and cayenne pepper. Cook over low heat for 10 minutes. Add the thyme, parsley, bay leaf and garlic. Cook for 15 minutes.

Meanwhile, in a small saucepan, melt 1 tablespoon butter. Add 1 tablespoon flour and cook roux for a few minutes over medium heat, until brown. Add the shallots and the green pepper, and brown lightly. Add the white wine and cook over low heat until thick.

Add the shallots and green pepper mixture to the tomatoes then add the chicken. Cover and cook over low heat for chicken is tender, about 40-45 minutes.

After the chicken is cooked, cut the meat into small pieces, then return to sauce. Serve hot on slices of avocado.

8 servings

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