Jitterbug's Stewed Chicken

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 boneless chicken breasts, with skin rinsed and patted dry
• 3/4 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup olive oil
• 3/4 cup finely chopped yellow onion
• 1/3 cup finely chopped celery
• 1/3 cup finely chopped green bell pepper
• 2 teaspoons minced garlic
• 1/4 cup all-purpose flour
• 1 quart chicken stock
• 1 tablespoon kitchen bouquet
• 2 teaspoons chicken base (such as legout or better than boiullion)
• 3 cups cooked rice

Recipe

• 1 preheat oven to 350 degrees. season both sides of the chicken with the salt and pepper.
• 2 heat the oil in a dutch oven or large heavy pot over medium-high heat. when the oil is hot, add the chicken in batches and cook until golden brown, 3 to 4 minutes on the first side, and 1 to 2 minutes on the second side. transfer to a plate.
• 3 reduce the heat to medium and add the onions, celery, and bell peppers to the fat remaining in the pan and cook, sitrring , until soft, about 3 minutes. add the garlic and cook, stirring, until fragrant, about 30 seconds. add the flour and cook, stirring constantly with a wooden spoon to make a light roux, 1 1/2 to 2 minutes. stirring constantly, slowly stir in the stock. add the kitchen bouquet and the chicken base and stir well. return the chicken to the pot and bring the liquid to a boil. remove from the heat and cover. carefully transfer the pot to the oven and bake until the chicken is tender, about 30 minutes.
• 4 to serve, transfer the chicken to 4 large plates and spoon the rice along the side. spoon the gravy over the chicken and the rice, as desired, and serve immediately.