Louisiana chicken

This is a really tasty poultry meal with the amazing flavor thanks to a mix of peppers, celery, tomatoes and herbs! I adapted the recipe and baked the chicken in an oven (according to the original recipe I was supposed to cook it in a pan). 

Ingredients:

4 chicken portions;

300 ml chicken stock;

400 g canned tomatoes;

2 celery stalks (sliced);

1 onion (chopped);

1 green bell pepper (seeded and chopped);

2 garlic cloves (finely chopped);

2 fresh red chiles (seeded and chopped);

2 tsp fresh thyme;

6 tpsp flour;

salt and pepper;

Olive or corn oil

Heat the oil in a large pan. Add the chicken and cook over medium heat, stirring for 7-10 minutes, or until golden. Transfer the chicken to a plate. Stir the flour into the oil over very low heat, stirring constantly, about 7 minutes, until light golden (don`t  let it burn). Add the onion, pepper, celery and cook for 2 minutes. Add the garlic, thyme, chiles and cook, stirring for 1 minute. Stir the tomatoes (with juice) and stock. Return the chicken to the pan, cover and simmer for 45 minutes, or until the chicken is cooked and tender (It`s according to the recipe). Season with salt and pepper. I transferred the chicken with the sauce into a baking pan and baked in the preheated oven (190C) for about 50 minutes or until soft. first 30 minutes I covered the baking pan with foil. Garnish with salad, corn or watercress.