Great american recipes poultry at its best category, card 117, group 5

Here's a recipe from the Great American Recipes collection. This recipe was from the Poultry at Its Best category, Card 117, Group 5. This card is dated 1989.

CHICKEN WITH TOMATO CREAM SAUCE

For 4 to 5 servings you will need:

1 frying chicken, 3 to 3-1/2 lbs., cut up

1 Tbsp. butter or margarine

3 Tbsp. finely chopped red onion

1 tsp. salt

1 tsp. dried thyme leaves

1/2 tsp. paprika

1 can (14 oz.) stewed tomatoes, with liquid

2 bay leaves

2 Tbsp. all-purpose flour

4 Tbsp. 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:

1. Rinse chicken. Pat dry.

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

3. Sauté 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 F degrees
   about 40 min. 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 min.

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

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

The recipe also has microwave instructions on the reverse side, but I'll leave that for another day.