Stew-Hole Chicken Fricassee |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3-pound) broiler-fryer, cut up |
1/2 cup bacon drippings |
1 large onion, chopped |
4 stalks celery, chopped |
1 large green pepper, chopped |
1/2 cup all-purpose flour |
2 cups chicken broth |
3 bay leaves |
1 large tomato, peeled, seeded, and chopped |
1/2 teaspoon salt |
1/4 teaspoon pepper |
8 to 10 drops hot sauce |
hot cooked rice |
Directions:
1. Brown chicken in hot bacon drippings in a Dutch oven. Remove chicken from Dutch oven, and drain on paper towels.
2. Add onion, celery, and green pepper to hot bacon drippings; cook until tender. Place flour in a small skillet; cook over medium heat, stirring constantly, until golden brown. Gradually add browned flour to sautéed vegetables, stirring constantly. Cook 1 minute over medium heat. Gradually add broth; stir well. Stir in next 5 ingredients. Return chicken to Dutch oven; cover and cook over low heat for 1 hour. Remove lid, and cook an additional hour. Remove bay leaves. Serve over hot cooked rice.
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