Ingredients

The following ingredients have 4 Servings
  • 4 pound fryer chicken ((or substitute six skin-on chicken thighs))
  • 2 tablespoon cooking oil ((or as needed))
  • 1/2 cup flour
  • 1 medium onion ((chopped))
  • 3 carrots ((peeled and chopped))
  • 2 ribs celery ((chopped))
  • 2 cloves garlic ((minced))
  • salt and pepper
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup half and half
  • 2 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/4 teaspoon fresh ground pepper to taste
  • 2 sprigs fresh thyme
  • Salt to taste

Instruction

  • Cut up chicken into breasts, thighs, and leg pieces, leaving the skin on. Sprinkle lightly with salt and pepper.
  • Place 1/2 cup flour in a large bowl or bag, add the chicken pieces and toss to coat.
  • Add 1 tablespoon cooking oil to a wide-bottomed pot, such as a Dutch Oven, or 12" skillet set over medium heat. Brown the chicken pieces on each side, working in batches if needed. Once browned, remove and set aside (chicken will still be raw). Any leftover burnt flour in the pot can be poured out and removed, but be careful as the oil is hot.
  • Add an additional tablespoon of cooking oil to the pot along with chopped carrots. Saute for 3 minutes, then add onion and celery and continue to saute for an additional 8 minutes, then add garlic and saute for 2 more minutes. Remove vegetables from pot and set aside.