1 chicken, cut up
1/4 c butter
8 oz clam juice
14-oz can whole tomatoes
1 small onion, julienne chopped
1 celery rib, julienne chopped
1 small green pepper, julienne chopped
garlic salt
tarragon
red cayenne pepper
black pepper
bay leaves
Arrange the chicken in the bottom of a 9 x 13″ baking pan, skin side up. Cut up butter and dot over the chicken. Pour clam juice over the chicken. With hands, squeeze the juice from the whole tomatoes over the chicken, and place the tomatoes evenly over the chicken. Evenly place the onion, celery, and green pepper over the chicken. Sprinkle with the spices. Bake slowly in a 300 degree oven for about 4 hours. If the chicken is getting done too quickly, turn the oven temperature down. Baste every hour.
