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Ingredients
  • 1½ cups canola oil
  • 1¼ cups all-purpose flour
  • 2 lbs boneless, skinless chicken thighs
  • 5 tablespoons Chef Paul Prudhomme's Poultry Magic®
  • 2 cups onions, diced
  • 1 cup green bell pepper, diced
  • 1 cup celery, diced
  • 7 cups chicken stock
  • 3 whole bay leaves
  • 8 to 10 sprigs fresh thyme
  • 1 teaspoon granulated garlic
  • 1 teaspoon Kosher salt
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
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