Recipe - Karamu Chicken

1 Chicken,cut into serving pcs
(about 3 pounds)
1/3 cup + One fourth cup French dressing
1 16 ounce can stewed tomatoes,
With liquid, chopped
One half Onion, medium, cut or sliced up
2 Celery stalks, chopped
1 teaspoon Salt
1 teaspoon Sweet paprika
One half teaspoon Black pepper
One fourth cup Water
2 tablespoon Allpurpose flour

In a large skillet over low heat, saute the chicken pieces in 1/3 cup of
the French dressing until lightly browned. Remove the chicken from the
skillet. lAdd the tomatoes, onion, celery, salt, paprika, pepper, and the
remaining One fourth cup of French dressing to the skillet. Stir until well
blended. Return the chicken pieces to the skillet; cover, and simmer 45
minutes, or until the chicken is done. Remove to a serving platter. In a
small bowl, gradually add the water to the flour. Stir until well blended
and smooth. Pour the flour mixture into the pan juices, turn the heat to
high, and bring the sauce to a boil. Lower the heat and cook, stirring
constantly, until the sauce thickens. Pour the sauce over the chicken. From
"A Kwanzaa Celebration" by Angela Shelf Medearis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini