Creole Chicken Thighs

2 tablespoons butter
½ pound mushrooms, sliced
1 medium onion, chopped
½ cup chopped green pepper
½ cup thinly-sliced celery
2 cloves garlic, minced
1 can (about a pound) peeled tomatoes, broken up
½ teaspoon salt
½ teaspoon sugar
½ teaspoon thyme
½ teaspoon Tabasco
2 bay leaves
8 skinless chicken thighs

2 cups cooked rice

Sauté mushrooms, onion, pepper, celery, and garlic in the butter until onions are translucent, about 3 min. Stir in tomatoes, salt, sugar, thyme, hot pepper sauce, and bay leaves. Add chicken, spooning sauce over chicken. Cook covered, over medium heat, about 35 min., or until chicken is fork-tender. Serve over rice.


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