1 Chicken, ca. 3.5 lbs,
-butterflied (split down
-the backbone, breast intact
Salt and pepper to taste
2 tb Butter
1 c Finely chopped onion
1 c Finely chopped celery
1 c Finely chopped, cored and
-seeded green pepper
1 1/2 ts Finely minced garlic
2 tb Flour
1 3/4 c Canned imported tomatoes,
-crushed or chopped
1 Bay leaf
2 tb Finely chopped parsley
Sprinkle chicken with salt and pepper on both sides.
Select a black iron skillet large enough to hold the
chicken comfortably when it's spread out. Fold wings
under to secure them.
Melt the butter in the skillet and add the chicken,
skin-side down. Cover firmly with a plate which fits
comfortably inside the skillet and add about 5 lbs of
weight to the top of the plate. Cook over low heat
until the skin side of the chicken is nicely browned,
about 15 min.
Remove chicken to a warm platter. Add the onion,
celery, pepper, and garlic to the skillet and cook,
stirring, until the onions are wilted. Sprinkle with
flour and stir to blend. Add tomatoes, bay leaf, salt
and pepper, stirring rapidly with a whisk. Bring to a
boil.
Return chicken to the sauce, skin-side up. Cover with
plate and weight and cook over low heat 45 min more.
Remove chicken, cook down sauce briefly with stirring,
pour over chicken and sprinkle with parsley.
