Louisiana Chicken

By carvalhohm

Ingredients

• 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

Details

Servings 6
Cooking time 75mins
Adapted from mrfood.com

Preparation

Step 1

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.

Notes:
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.