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Categories:Viewed: 49 - Published at: 4 years ago
Ingredients
- 5 large chicken thighs (i use thigh because they give great broth and flavor)
- 2 cup flour
- 3 large potatoes diced (i like red, Idaho, or russet)
- 2 large stalks of celery, diced.... COARSE CHUNKS
- 1 large onion, diced
- 1 small bell pepper, in coarse cuts
- 1 ***** u can use other root veggie like turnip or rutabaga
- 4 large carrots, coarse chunks or use baby carrots!
- 2 tbsp oil (for cooking)
- 2 tsp oil added to mixing bowl allows seasoning to stick
- 3 bay leaves
- 1 tsp thyme
- 1 tsp rosemary, dried
Method
- make a spice bundle with either cheese cloth or a nylon stocking.... the mesh should be very tight.. set aside...
- take your chicken thighs or even legs....
- IF U ARE USING A WHOLE CHICKEN I SUGGEST IT BE CUT INTO PIECES
- DEBONE YOUR CHICKEN THIGHS AND REMOVE SKIN
- place chicken and veggies in a mixing bowl with the 2 T of oil,,,,
- sprinkle them with salt, pepper, garlic powder, paprika.... and mix seasonings over chicken and veggies by hand and really rub seasoning in..
- I use my heavy bottom dutch oven or cast iron dutch oven.. put a little oil in the pan and allow to get hot.... flick a little flour in it to see if it sizzles..,
- dredge only chicken pieces in flour..,, shake them so that loose flour falls off..,,fry the thighs until they are brown, THEY ARE NOT DONE!!!!
- remove from pan and place on a non-porous surface.
- let sit.....
- pour out oil in pan should just be a little in the bottom...,add celery, onion and bell pepper (can use red and yellow which are sweeter) scrape up any bits...turn pan to med and stir until semi sift.... about 4-6 minutes.
- put chicken and juices back in pot... and 3 cups chicken broth... ADD SPICE BUNDLE..... and let cool for 20 min take lid off and cook for another 5-7 minutes,., just until liquid is gone.
- if u want to use 2 1/4 cup broth and 1/4 cup white wine like Chardonnay.
- **** TASTE BROTH TO SEE IF U NEED MORE SEASONING.
- remove bundle and discard...,
