Chicken Courtbouillon
Author: 
 
Ingredients
  • ¼ cup olive oil, divided
  • 8 chicken leg quarters, separated into thighs and drumsticks
  • salt and pepper to taste
  • 2 cups yellow onion, diced
  • 1 cup green bell pepper, diced
  • 1 cup celery, diced
  • 2 tsp garlic powder
  • 1 tsp cayenne pepper
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 2 bay leaves
Instructions
  1. Pour 2 Tbsp oil into a large dutch oven over medium-high heat. Season chicken with salt and pepper and brown for 3-4 minutes per side. Set aside.
  2. Add onion, bell pepper, celery, garlic powder, and cayenne to the pan. Cook until onions are translucent (about 5 minutes).
  3. Add remaining oil and flour, cooking for another 5 minutes before adding chicken broth one cup at a time until fully incorporated. Bring to a boil.
  4. Reduce heat to a simmer, add bay leaves and reserved chicken, cover, and cook for 30-40 minutes or until chicken is fully cooked.
  5. Serve over rice. Enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/10/chicken-courtbouillon/