A perfect Football dish... Make it today & throw it in the crock pot to serve tomorrow. I am re-posting this recipe by request with some changes to make it super easy. Enjoy!


Ingredients
2 Lbs Chicken Breasts on the bone with skin.
2 Qts Chicken stock
1/2 C Flour
2 C Onion, chopped
1 3/4 C Celery, chopped
1 1/2 C Green Pepper, chopped
1/2 C Green Onions, chopped
4 cloves Garlic, minced
2 T Vegetable Oil
1 1/2 t Thyme
1 t Oregano
1/2 t Pepper
3 Bay Leaves
8 oz Tomato Paste
1/2 pepperoni, chopped.
Hot cooked Rice
 
Procedure
Put chicken in a Dutch oven or large pot and cover with water, bring to a boil.
Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done. Let chicken cool in water (about 30 - 60 minutes) Remove chicken from pot, remove skin & bones and shred chicken.

At the same time the chicken is cookimg, Place flour in a corningwear or pie plate and Bake at 350F for 45 minutes to 1 hour, stir every 15 minutes. You want to get the flour really brown.

Cook onion and the next 4 ingredients in oil in Dutch oven over medium-heat, stirring constantly, until tender.

Add browned flour, thyme, and next 3 ingredients, stirring until smooth.
Slowly add chicken stock stirring constantly, chicken,tomato paste, and sausage.
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
Remove and discard bay leaves.
Serve over Rice.