Instructions: In large pot, heat oil and saute onions, celery, pepper, and garlic until onions are clear. Add rest of seasonings, stir until fragrant, and add chicken strips dredged in flour. Stir to keep flour from sticking.

When chicken is browned, add tomatoes and paste, sugar, and Worcestershire. One-half cup of vermouth may be added - correct seasonings and simmer 15 minutes. Serve over fluffy white rice.

Comments: Since Madame Julias is named for a legendary free woman of color (and former slave) whose very freedom was a result of her cooking expertise, these recipes are representative of what she might have cooked for her master and his wealthy friends, either at their town house in New Orleans or plantation up river at Pointe Coupee Parish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.