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Karamu Chickenpoultry, african 1 chicken,cut into serving pcs 1 (about 3 pounds) 1/3 cup + 1/4 c french dressing 1 16 oz can stewed tomatoes, 1 with liquid, chopped 1/2 onion, medium, sliced 2 celery stalks, chopped 1 teaspoon salt 1 teaspoon sweet paprika 1/2 teaspoon black pepper 1/4 cup water 2 tablespoon all-purpose 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 1/4 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
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