Tomato Chicken a'la Ruby

6 servings Prep: 20 m Cook: 1 h 20 m Total: 1 h 40 m Intermediate
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Tomato Chicken a'la Ruby
This could be called the “All American Tomato Chicken” as it appeals to everyone—chicken simmered in tomato sauce with mushrooms, the trinity, and herbs. This dish can be served with rice, pasta, noodles and creamed potatoes. Pasta is defined as shaped dough made of Durum wheat and boiled in water. Basically, things like risoni or even fusilli are pasta, but not noodles. Spaghetti and fettuccine are both noodles and pasta. Rice noodles like ramen are noodles but not pasta.

Ingredients

6 servings
  • 3 - 4 pounds fryer or hen
  • 1 cup oil (more or less)
  • salt, black pepper, onion powder and garlic powder
  • 1/2 cup flour for dredging chicken
  • 1 onion chopped
  • 1 medium bell pepper chopped fine
  • 2 celery stalks chopped fine
  • 3 garlic cloves chopped fine
  • 2 - 3 bay leaves
  • 1/2 tsp sugar
  • 1/2 lemon sliced
  • 1 (6 oz ) package fresh mushrooms
  • 2 cups water mixed with 2 tsp Wyler's Chicken Granules
  • 1 (15 oz ) can tomato sauce
  • 1 can Hunt's Diced Tomatoes w/ green pepper, celery and onion
  • 1/2 cup chopped parsley
  • 1/2 cup green onions chopped

Step-by-Step Instructions

  1. Cut the chicken into small pieces and remove the skin (removing the skin is optional). Season the chicken to taste with the salt, black pepper, onion powder and garlic powder. Sprinkle a little garlic powder in the flour. Coat each piece of chicken with flour.
  2. In a cast iron skillet, fried chicken size 12 inch by 3 inch deep, heat oil over medium-high heat. Fry chicken pieces until golden brown, about 8-10 minutes per side. Remove chicken to paper towels.
  3. After all pieces have been browned, remove excess oil keeping 2 tablespoon oil and the browned flour in the skillet. Add to the skillet and sauté the onion, bell pepper, celery, and garlic until onions are tender, about 5-7 minutes.
  4. Add the seasoned water, the can of tomato sauce and the Hunt’s diced tomatoes, the lemon, bay leaves and sugar. Stir until blended. Add back the browned chicken to the skillet. Cover and simmer on low heat for 30 minutes stirring occasionally. If using a hen more time may be required.
  5. Slice the mushrooms in thirds. Add to the mixture in the last 15 minutes of cooking, the mushrooms, green onions and parsley.
  6. Serve over rice. This tomato gravy could also be served with noodles, pasta or creamed potatoes.

Common Problems and Solutions

Q: Why is my chicken not getting crispy when frying?

A: Make sure your oil is hot enough (around 350°F) before adding the chicken, and don't overcrowd the pan. Pat the chicken dry before dredging in flour for best results.

Q: Can I use boneless chicken instead?

A: Yes, boneless chicken thighs or breasts work well, but reduce the simmering time to 20-25 minutes to avoid overcooking.

Q: My gravy is too thin. How do I thicken it?

A: You can simmer uncovered for the last 10-15 minutes to reduce the liquid, or make a slurry with 1 tablespoon flour mixed with 2 tablespoons cold water and stir it in.

Tips and Techniques

Keep the browned flour bits in the skillet after frying the chicken—they add rich flavor to the tomato gravy. If using a whole hen instead of a fryer, expect to add an extra 15-20 minutes of simmering time for tender results.

Ingredient Substitutions

  • fresh mushrooms: 1 can (4 oz) sliced mushrooms, drained
  • Wyler's Chicken Granules: chicken bouillon cubes or 2 cups chicken stock
  • Hunt's Diced Tomatoes with vegetables: regular diced tomatoes plus extra chopped trinity vegetables

Equipment Needed

  • cast iron skillet (12 inch by 3 inch deep)
  • paper towels
  • knife and cutting board

Historical Context

Tomato-based chicken dishes became popular across the American South in the mid-20th century when canned tomatoes made year-round tomato cooking accessible. This recipe combines classic Louisiana aromatics with an Italian-American tomato sauce approach.