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Ingredients
US|METRIC
4 SERVINGS
- 6 lb. chicken leg (5- ,and Thigh Quarters)
- 1 cup flour (seasoned with:)
- 2 Tbsp. kosher salt
- 3 black pepper (turns of)
- 1 pinch cayenne
- 1 cup lard (Home Rendered, Bacon Drippings, Duck Fat or Vegetable Oil, if you must)
- vegetable oil (if you must)
- 3/4 cup flour
- 2 cups onion (chopped)
- 1 cup celery (chopped)
- 1/2 cup green bell pepper (chopped)
- 1/2 cup mushrooms (sliced)
- 2 Tbsp. garlic (finely chopped)
- 1/2 cup dry white wine
- 1 qt. chicken stock (preferably homemade)
- 1 bay leaf
- 1 fresh thyme (Bundle of, tied together with butcher’s twine)
- kosher salt
- black pepper
- cayenne (to taste)
- 2 Tbsp. fresh thyme (taken off of the stem and chopped)
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. hot sauce
- 1/2 cup green onions (thinly sliced)
- 1 rice (Recipe Creole Boiled)
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