Chicken Big Mamou

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INGREDIENTS:

3 TBL olive oil

3 large garlic cloves, peeled

1 cup very finely chopped onions

3/4 cup very finely chopped bell peppers

1 bay leaf

3 TBL plus 1 1/2 tsp Chef Paul Prudhomme's Poultry Magic

1 1/2 tsp minced garlic

3/4 tsp ground red pepper

1 stick unsalted butter

2 cups tomato sauce

2 cups chicken stock

3/4 cup finely chopped green onion

1/4 cup finely chopped parsley leaves

1 1/2 pounds of chicken breast, cut into bite size pieces

Hot cooked pasta, rice or egg noodles

DIRECTIONS:

Heat the oil in a 2 quart saucepan over high heat until hot. Add the garlic cloves and cook until well browned, about 2 minutes; remove garlic with a slotted spoon and discard. In the same oil, saute the onions over high heat until browned, about 5 minutes, stirring occasionally. Add the bell peppers, bay leaf, 1 TBL plus 1 1/2 tsp of the Poultry Magic, the minced garlic and red pepper; stir well. Add 2 TBL of the butter and the tomato sauce, stirring well. cook about 3 minutes, stirring occasionally. Stir in 1 1/2 cups of the stock; bring mixture to a boil. Reduce heat to a simmer and simmer 40 minutes, stirring fairly often. Add the remaining 1/2 cup of stock, simmer and stir until sauce reduces to 2 3/4 cups, about 30 minutes more. Remove from heat. 

While the sauce is simmering, melt the remaining butter in a large skillet over high heat. Add the remaining 2 TBL Poultry Magic, stirring well. Add the green onions, parsley, and chicken; saute about 2 minutes, stirring frequently. Add the reserved sauce and cook 5 minutes, stirring constantly. Discard bay leaf and service immediately over rice, pasta or egg noodles. 

This is great with salad, wine and breadsticks! Yum!