How to make it

  • Lightly dredge chicken pieces and livers in flour, shaking off excess.
  • Brown lightly in oil in large Dutch oven on medium heat or 350 deg.. Remove chicken from pan. Add livers and brown if using, then remove as well.
  • Cook onion, onion tops, green pepper,celery and mushrooms until golden brown in remaining oil. Remove, leaving the oil
  • Add flour, cook slowly until brown, stirring constantly. (should be the color of mud when done).
  • Add tomato sauce, Rotel tomatoes, bay leaf, garlic, cooked vegetables, chicken, wine, seasoning and remaining ingredients
  • Slowly add water (2 quarts may be too much), dissolving flour mixture, to desired consistency (thick, not runny). Bring to a boil, lower flame and simmer 2 hours or more. Serve over cooked white rice.

Reviews & Comments 2

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    " It was excellent "
    peetabear ate it and said...
    yummy post... good to see you back..five forks
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    " It was excellent "
    mystic_river1 ate it and said...
    Oooh that is great Fozz!
    Was this review helpful? Yes Flag

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