1 tablespoon dried parsley flakes 2 teaspoons salt 1-1/4 teaspoons pepper, divided 1-1/8 teaspoons dried thyme, divided 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon white pepper 1/4 teaspoon cayenne pepper 1/4 teaspoon rubbed sage 1 pound chicken drumsticks 1 pound bone-in chicken thighs 2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided 1/2 cup all-purpose flour 1/2 pound sliced fresh mushrooms 1 medium onion, chopped 1 medium green pepper, chopped 1 celery rib, chopped 1 jalapeno pepper, seeded and finely chopped 4 garlic cloves, minced 4 cups chicken stock 4 green onions, finely chopped 5 drops hot pepper sauce Hot cooked rice
In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic, powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons bacon drippings in batches; remove chicken from pan. Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer. Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender. Skim fat. Stir in green onions, pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
1 serving: 680 calories, 48g fat (17g saturated fat), 131mg cholesterol, 1847mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 38g protein.