Ingredients
1 tablespoon dried parsley flakes2 teaspoons salt1-1/4 teaspoons pepper, divided 1-1/8 teaspoons dried thyme, divided 1 teaspoon garlic powder1 teaspoon onion powder1/4 teaspoon white pepper1/4 teaspoon cayenne pepper1/4 teaspoon rubbed sage1 pound chicken drumsticks1 pound bone-in chicken thighs2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided 1/2 cup all-purpose flour1/2 pound sliced fresh mushrooms1 medium onion, chopped1 medium green pepper, chopped1 celery rib, chopped1 jalapeno pepper, seeded and finely chopped4 garlic cloves, minced4 cups chicken stock4 green onions, finely chopped5 drops hot pepper sauceHot cooked rice
Preparation
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 batches, in 2 tablespoons bacon drippings; 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 until chicken is very tender, about 1 hour.
Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice.
