Creole Chicken and Zucchini

Spray a large heavy skillet with vegetable cooking spray and heat over medium-high heat. Season the chicken quarters with celery salt and ground black pepper, then brown them in the hot skillet for 4-5 minutes per side until golden.

Remove the browned chicken from the skillet and set aside on a plate. In the same skillet, add the chopped onion and green bell pepper, stirring occasionally until softened, about 3-4 minutes.

Add the curry powder and dried basil to the vegetables, stirring constantly for about 30 seconds to bloom the spices and release their flavors.

Pour in the sherry wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to reduce slightly for about 1 minute.

Add both cans of stewed tomatoes with their liquid to the skillet, stirring to combine. Place the bay leaf in the mixture.

Return the browned chicken quarters to the skillet, nestling them into the tomato sauce. Bring the mixture to a simmer over medium heat.

Reduce heat to medium-low and simmer the chicken uncovered for 20 minutes, stirring occasionally to ensure even cooking.

Add the chopped zucchini to the skillet, stirring to distribute it evenly throughout the sauce. Continue simmering for an additional 12-15 minutes until the zucchini is tender and the chicken is cooked through.

Remove and discard the bay leaf. Taste the sauce and adjust seasonings as needed with additional celery salt and black pepper.

Spoon the hot cooked rice into serving bowls or plates. Ladle the Creole chicken and zucchini mixture with its sauce over the rice and serve immediately.