Creole Chicken
Cut a chicken in pieces for serving; season with salt and pepper. Melt four tablespoons butter, add one fourth cup finely chopped onion, chicken, and sauté until golden brown. Remove chicken; add four tablespoons flour, two cups chicken stock, two cups stewed tomato, one red pepper finely chopped, one half cup celery, and salt to taste. Replace chicken in sauce, and simmer until tender.
Arrange on dish; surround with sauce; garnish with cooked macaroni and parsley.