Chicken Fricassee

• 1 c. lard or vegetable oil
• 2 (1 1/2 to 2 lb.) broiler-fryer chickens, cut up
• salt to taste
• cayenne pepper to taste
• 1 c. flour
• 5 medium onions, halved lengthwise and sliced
• 3 celery stalks, chopped
• 3 large garlic cloves, minced
• 2 bay leaves, minced
• 1/2 tsp. cayenne pepper
• 1 tsp. freshly ground black pepper
• 1/2 tsp. dried leaf thyme or 1 1/2 tsp. chopped fresh thyme
• 3 c. brown poultry stock or broth
• 6 green onions

1. Heat lard or vegetable oil in heavy skillet over medium heat. Season chicken pieces with salt, black pepper and cayenne.
2. When fat is hot, add seasoned chicken.
3. Quickly brown chicken on both sides.
4. Drain on paper towels.
5. Add flour to fat in skillet; whisk until combined.
6. Cook, whisking constantly, until peanut butter-colored, about 25 minutes.
7. Stir in onions, celery, garlic, bay leaves, 1/2 teaspoon cayenne, 1 teaspoon black pepper and thyme.
8. Cook, stirring, until onions are wilted and transparent, about 10 minutes.
9. Slowly stir in stock or broth.

lard, salt, cayenne pepper, flour, onions, celery stalks, garlic, bay leaves, cayenne pepper, freshly ground black pepper, dried leaf thyme, brown poultry stock, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439524 (may not work)