2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided
1/2 cup all-purpose flour
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
4 cups chicken stock
4 green onions, finely chopped
5 drops hot pepper sauce
Hot cooked rice
In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic, powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons bacon drippings in batches; remove chicken from pan.
Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer.
Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
Skim fat. Stir in green onions, pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.