Fricassee with tomatoes

2 thighs and 2 legs
2 1/2 Tbl butter
1/2 Tbl flour
1 medium onion
bay leaf
8 oz dry, white wine
1 clove garlic
2 canned tomatoes
1/4 Tsp ground cayenne pepper (optional)
black pepper
peanut or olive oil
Chop the onions and garlic finely. Halve the tomatoes. Drain the halves in a collander.

Remove the excess moisture from the chicken with paper towels. Heat up a Dutch oven over a medium flame. Add 1/2 Tbl of butter and 1 Tbl of peanut oil to the pot. Brown the chicken on both sides. Remove the chicken, and degrease the pot. Melt 2 Tbl of butter in the pot. Sprinkle in the flour and whisk it constantly until its rawness dissipates. Adjust the flame to medium-low and, add the bay leaf and onions. Sweat the onions down in the roux. When the onions are translucent, throw in the white wine and garlic. Scrape the bottom of the pan to liberate the fond. Season to taste with salt and pepper. Return the chicken to the pot. Bring the contents to a boil, cover and simmer slowly for 20-25 minutes. Add the halved tomatoes. Cover and simmer for 15 minutes more. Serve over rice.

Immediately prior to service, the sauce can be "lifted" with 2 Tbl of cold butter. Whisk the butter into the sauce in small knobs until it is incorporated, shut off the heat then serve.