Roundup Record Tribune & Winnett Times -

This New Orleans stewed chicken is like a gumbo, but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan

TOTAL TIME: Prep: 45 min. Cook: 1 hour YIELD: 4 servings.

Ingredients

• 1 tablespoon dried parsley flakes

• 2 teaspoons salt

• 1-1/4 teaspoons pepper, divided

• 1-1/8 teaspoons dried thyme, divided

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/4 teaspoon white pepper

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon rubbed sage

• 1 pound chicken drumsticks

• 1 pound bone-in chicken thighs

• 2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided

• 1/2 cup all-purpose flour

• 1/2 pound sliced fresh mushrooms

• 1 medium onion, chopped

• 1 medium green pepper, chopped

• 1 celery rib, chopped

• 1 jalapeno pepper, seeded and finely chopped

• 4 garlic cloves, minced

• 4 cups chicken stock

• 4 green onions, finely chopped

• 5 drops hot pepper sauce

• Hot cooked rice

Directions

• 1. In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic, powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons bacon drippings in batches; remove chicken from pan.

• 2. Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer.

• 3. Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.

• 4. Skim fat. Stir in green onions, pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts

1 serving: 680 calories, 48g fat (17g saturated fat), 131mg cholesterol, 1847mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 38g protein.

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