Old Fashion Chicken Stew - cooking recipe

Ingredients

5 lbs chicken leg quarters, Divided
1 cup oil
2 cups flour, Divided
creole seasoning
2 large onions, Minced
3 stalks celery, Minced
1 large green bell pepper, Minced
1 tablespoon garlic, Minced
2 teaspoons Worcestershire sauce
2 bay leaves
3 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can chicken broth, if needed for thinning

Preparation

Liberally sprinkle chicken with creole seasoning and set aside.
Place 1 1/4 Cups Flour in zipper-top plastic bag and season well with creole seasoning.
Add chicken to zipper-top bag and shake well to evenly coat chicken with flour.
Set chicken aside and let rest for 15 minutes.
While chicken is resting In large heavy pot heat oil over medium heat until hot (about 15 minutes).
Slowly add floured chicken and brown on all sides.
Drain off all but 1/2 cup of oil and drippings.
In remaining 1/2 cup of oil add 3/4 cup of flour, stirring constantly.
Cook over medium heat until roux is medium to dark brown.
Add onions, celery and bell pepper and saute about 5 minutes.
Slowly add chicken broth, bay leaf, garlic, Worcestershire Sauce and Chicken Broth.
Cover and simmer for 45 minutes.
Add reserved chicken pieces to pot and simmer for 10 minutes.
Add creole seasoning as needed and simmer another 10 minutes.
If stew seems a bit too thick add a little more chicken broth.
Remove bay leaf and serve over hot steaming rice.