Louisiana Chicken Stew
1/4 c Vegetable oil 2 lg Whole chicken breasts (about -3 pounds), skin on, cut -into 8 pieces (you may use -boned breasts) 12 Chicken thighs (about 4 lb) 1/4 c All-purpose flour
Ingredients
- 1/4cup vegetable oil
- 2large whole chicken breasts (about
- 1/4cup all-purpose flour
- 11/2 c coarsely chopped onion
- 2cup coarsely chopped celery
- 2medium green bell peppers, coarsely
- 1tsp hot pepper sauce, to taste
- 4cup chicken broth or stock
Directions
- 1
1/4 c Vegetable oil 2 lg Whole chicken breasts (about -3 pounds), skin on, cut -into 8 pieces (you may use -boned breasts) 12 Chicken thighs
- 2
Heat the oil in a deep skillet or Dutch oven
- 3
Working in small batches over medium-high heat, brown the chicken pieces on all sides (skin side down first)
- 4
With thongs, remove each browned batch to a platter
- 5
After all the chicken is browned, make a New Orleans-style roux
- 6
Pour the remaining oil form the Dutch oven into a measuring cup
- 7
Return 1/4 cup to the Dutch oven and heat over medium heat
- 8
Add the flour and stir, scraping flour from the bottom of the pan as it slowly browns