When it comes to dinner, bird is the word. Baked chicken has never been better, especially when prepared with a host of fresh veggies. Without a doubt, this recipe "roux" the roost.
For 10 people
Pan fry chicken in vegetable oil until golden brown. Saut bell peppers, celery, and onions until just tender; warm chicken stock to boiling point. Mix chicken, vegetables, chicken stock, and seasoning. Stir 1/2 cup all-purpose flour in 2 tbsp. of corn oil in frying pan until golden brown and mix it with the chicken and veggie. Bake in preheated oven at 350 degrees for 15 to 20 minutes.
Ready in 1 hour