Enjoy This Recipe Courtesy of Chef Les Kincaid
1 chicken, about 3 1/2 pounds, quartered
Kosher salt and freshly ground pepper to taste
1/2 cup all-purpose flour
1/2 cup canola oil
2 medium onions, in large dice
2 medium bell peppers, in large dice
2 jalapeno peppers, seeded, stemmed, and minced
15 cloves garlic, peeled and thinly sliced
2 teaspoons dried thyme
2 teaspoons dried sage
3 cups water
Hot sauce to taste
Season the chicken pieces with salt and pepper and dust them with some of the flour.
Place the oil in a large, heavy-gauge stockpot and bring it to the smoking point over high heat. Add the chicken, and cook for 7 to 10 minutes, or until the pieces are brown on one side. Turn the pieces and repeat on the other side. Remove the chicken from the pot.
Return the oil to the smoking point, add the onions, peppers, and garlic to the pot, and stir. Cover and let cook for about 12 minutes, stirring occasionally and taking care not to let the vegetables burn. Add the remaining flour and sauté for 5 minutes, scraping the bottom and sides of the pot with a wooden spoon. Be careful not to burn the mixture, but allow it to turn dark brown, take on a nutty aroma, and dry out. Add the thyme and sage. Adjust the salt and pepper, and gradually add the water, stirring constantly to prevent lumps and burning. When everything is well mixed, return the chicken to the pot, bring to a boil, and reduce to a simmer.
Cook for 20 to 25 minutes, or until the chicken is tender and almost falling off the bones. Stir occasionally. Remove the chicken and adjust the sauce consistency to your liking by either reducing or adding a bit of water. Skim off any excess fat, if needed. Adjust seasoning with hot sauce, salt, and pepper. Serve with boiled white rice.
Yield: 6 servings