3 to 3 1/2 pound frying chicken, cut up
1 tablespoon butter or margarine
3 tablespoons finely chopped red onion
1 teaspoon salt
1 teaspoon dried thyme leaves
1/2 teaspoon paprika
14 ounce can stewed tomatoes, with liquid
2 bay leaves
2 tablespoons all purpose flour
4 tablespoons water
2/3 cup half-and-half
1 red or green pepper, sliced, for garnish, optional
Fresh chopped parsley or fresh thyme leaves, optional

Preparation Instructions:

1. Rinse Chicken. Pat dry.

2. In a large skillet, quickly saute chicken in butter. Remove. Place chicken in a large baking dish.

3. Saute red onion in same pan. Sprinkle over chicken.

4. Sprinkle chicken with salt, thyme leaves and paprika.

5. Pour tomatoes with most of juice over chicken. Add bay leaves. Save remaining juice.

6. Bake chicken, uncovered, at 350 degrees about 40 minutes until cooked through.

7. Remove chicken. Strain liquid if desired.

8. Pour liquid into saucepan. Add remaining tomato juice. Bring to boil.

9. Combine flour and water. Stir into boiling juices. Whisk and cook for about 3 minutes.

10. Add half-and-half. Heat. Season.

11. Pour sauce over chicken in a serving dish. Garnish with bell pepper and parsley or thyme.