Jean, I hope this is it. If not let me know and I'll see what else I can dig up.

This comes from Louisiana Real and Rustic by Emeril Lagasse

Chicken Sauce Piquante

2 tbl veg. oil
1 lb boneless chicken, cut in 2" cubes
1tbl flour
1 cup chopped onions
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 tsp. salt
1/2 tsp cayenne
1 bay leaf
1/2 tsp dried thyme
2 tsp chopped garlic
3 cups chopped, peeled, and seeded tomatoes, 3 cups chopped canned tomatoes
1 tsp Tabasco sauce
1 tbl fresh lemon juice
2 tbl chopped parsley

1. Heat the oil in a large skillet over med-high heat. Add the chicken and brown lightly on all sides, 2-3 min or until no longer pink. Remove from skillet and set aside.
2. Add the flour to the oil. Stirring constantly for 4-5 min., make a med. brown roux, the color of peanut butter.
3. Add the onions, bell pepper, celery, salt and cayenne. Saute for 3-4 min., or until wilted. Add the bay leaf and thyme. Add the garlic and cook 1 min. Add the tomatoes and Tabasco. When the mixture begins to bubbly, reduce the heat to med. Simmer uncovered, stirring occasionally, for 25 to 30 min. Return the chicken to the pan and cook for 15-20 min. Sprinkle with lemon juice and add parsley.
4. Remove bay leaf and serve. Yield: 2 servings