Leftover chicken can be shredded, reheated with the sauce, and used as a burrito filling.2 cut up fryers
1 cup flour
salt and pepper
1/2 cup oil or shortening
16-oz. can Italian-style canned tomatoes
2 tbsp. tomato paste
1/2 tsp. tarragon
1 cup chopped onion
1 cup sliced bell pepper
2 sliced pickled jalapeno peppers
Roll pieces of chicken in seasoned flour, or salt and pepper chicken and roll in plain flour. Brown in a thin layer of hot shortening in deep kettle. Drain off the fat.
To kettle, add 1 cup water and remaining ingredients, and correct seasoning. Cover tightly and cook slowly about 45 minutes. Add more water or chicken broth if needed; you don't want the sauce too thick. Serve with hot French bread to sop up that delicious sauce. Makes 8 servings.
