Chicken Courtbouillon
- 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
- 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.
- Add onion, bell pepper, celery, garlic powder, and cayenne to the pan. Cook until onions are translucent (about 5 minutes).
- 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.
- Reduce heat to a simmer, add bay leaves and reserved chicken, cover, and cook for 30-40 minutes or until chicken is fully cooked.
- Serve over rice. Enjoy!
Recipe by This Cookin' Dad at http://thiscookindad.com/2015/10/chicken-courtbouillon/
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