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Chicken and gravy all in one dish. And some extra zip (you know, hot pepper sauce) makes it Louisiana-style cooking at its best.
What You'll Need
- 1/4 to 1/2 cup vegetable oil
- 2 chickens (2-1/2 to 3 pounds each), each cut into 8 pieces
- 1/2 cup all-purpose flour
- 4 celery stalks, thinly sliced
- 3 green bell peppers cut into thin strips
- 2 onions, diced
- 3 cups chicken broth
- 2 1/4 teaspoons salt
- 1/2 teaspoon hot pepper sauce
What to Do
- Preheat oven to 350 degrees F. Coat two 9- x13- inch baking pans with cooking spray.
- In a large skillet, heat 1/4 cup oil over medium-high heat; cook chicken, a few pieces at a time, until browned on all sides, adding additional oil as needed. Remove browned chicken to prepared baking pans, dividing pieces evenly between 2 pans; set aside.
- Add flour to skillet juices and cook over medium heat 30 seconds or less, stirring constantly, until flour is golden. Add celery, green peppers, and onions; cook about 5 minutes, or until vegetable are tender, stirring frequently. Stir in broth, salt, and hot pepper sauce.
- Bring mixture to a boil, then pour over chicken, dividing it evenly between two pans. Bake, uncovered, 50 to 60 minutes, or until chicken is fork-tender and no pink, remains, basting occasionally.
You can easily cut this recipe in half, but for the same work, why not make it all and freeze the leftovers for a later date, it'll taste just as good!! Serve over hot cooked rice.
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