Louisiana Chicken

Course : Chicken
Serves: 8
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1/4 cup Oil
2 medium Fryers, cut up
1/2 cup Flour
4 medium Celery stalks, sliced thin
3 medium Green peppers, thin strips
2 medium Onions, diced
3 Cup Chicken broth
2 1/4 teaspoons Salt
1/2 teaspoon Hot pepper sauce

Preparation / Directions:

Cook chicken a few pieces at a time in oil in a large skillet until browned on all sides. Remove chicken pieces as they brown to a 4-5 quart casserole. Into hot drippings in skillet over medium heat, stir flour; cook, stir- ring constantly, until flour is dark brown. Add celery, green peppers, and onions; cook until vegetables are tender, stirring frequently. Stir in bouillon, water, salt, and hot pepper sauce; over high heat, heat mixture to boiling. Preheat oven to 350. Pour sauce over chicken in casserole. Bake, un- covered, 45 minutes or until chicken is tender, occasionally basting chick- en with sauce in casserole. Skim off fat from sauce.


Nutritional Information:

103 Calories (kcal); 7g Total Fat; (65% calories from fat); 3g Protein; 6g Carbohydrate; 0mg Cholesterol; 894mg Sodium

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