Simple Chicken Fricassee

SIMPLE CHICKEN FRICASSEE
½ c. flour
Additional flour for dusting of chicken pieces
Salt, red/black pepper, garlic powder
6-8 bone-in-skin on chicken thighs
½ c. soy oil or canola oil
2 fresh jalapenos, seeded and diced
1 (16-oz.) container chopped onion mixture
1 green bell pepper, chopped
3 stalks celery, chopped
2 T. minced garlic
1 quart chicken broth
½ c. sour cream
1/3 c. chopped fresh parsley
Tabasco, to taste
1/3 c. chopped green onion
Chopped fresh parsley, garnish

1. Season chicken pieces with salt, red/black pepper and garlic powder. Dust pieces of chicken with flour and set aside.
2. In 12” cast-iron skillet, heat about ¼ c. oil or enough to cover bottom of pan and place over medium heat.
3. Place chicken, skin side down and brown for 4-5 minutes. Turn chicken and brown another 5 minutes. Adjust heat to avoid burning. Remove from skillet and drain on paper towels.
4. Add remaining oil to skillet and whisk in ½ c. flour. Cook and whisk constantly, until light-brown, 10-15 minutes.
5. Add jalapeno, onion mixture, bell pepper and celery. Cook 5 minutes.
6. Stir in garlic and season with salt, red/black pepper, to taste.
7. Cook for another 1-2 minutes.
8. Add stock in slow, steady stream, stir constantly. Bring to boil.
9. Return chicken to skillet. Return to boil.
10. Reduce heat, cover and simmer for about 45 minutes.
11. Remove from heat. Stir in sour cream, parsley, Tabasco, salt, red/black pepper, to taste.
12. Top with green onions and parsley.
    *Serve over egg noodles, rice or mashed potatoes.