1    Chicken, ca. 3.5 lbs,
-butterflied (split down
-the backbone, breast intact
Salt and pepper to taste
2 tb Butter
1 c  Finely chopped onion
1 c  Finely chopped celery
1 c  Finely chopped, cored and
-seeded green pepper
1 1/2 ts Finely minced garlic
2 tb Flour
1 3/4 c  Canned imported tomatoes,
-crushed or chopped
1    Bay leaf
2 tb Finely chopped parsley

Sprinkle chicken with salt and pepper on both sides. Select a black iron
skillet large enough to hold the chicken comfortably when its spread out.
Fold wings under to secure them.

Melt the butter in the skillet and add the chicken, skin-side down. Cover
firmly with a plate which fits comfortably inside the skillet and add about
5 lbs of weight to the top of the plate. Cook over low heat until the skin
side of the chicken is nicely browned, about 15 min.

Remove chicken to a warm platter. Add the onion, celery, pepper, and garlic
to the skillet and cook, stirring, until the onions are wilted. Sprinkle
with flour and stir to blend. Add tomatoes, bay leaf, salt and pepper,
stirring rapidly with a whisk. Bring to a boil.

Return chicken to the sauce, skin-side up. Cover with plate and weight and
cook over low heat 45 min more. Remove chicken, cook down sauce briefly
with stirring, pour over chicken and sprinkle with parsley.