Chicken Thighs With Louisiana-Style Gravy

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 pieces bone-in, skin-off chicken

Salt and pepper

1 1/2 teaspoons smoked sweet paprika

Flour, for dredging, plus 1 rounded tablespoon

2 tablespoons vegetable oil or olive oil

2 tablespoons butter

1 bay leaf

1 rib celery with leafy top, finely chopped

1/2 red, yellow or orange bell pepper, seeded and finely chopped

1 small onion, finely chopped

2 large cloves garlic, finely chopped

2 tablespoons fresh thyme

2 teaspoons lemon or orange zest

2 tablespoons tomato paste

1/2 cup white wine or an additional 1/2 cup chicken stock

1 cup chicken stock

About 1 teaspoon Worcestershire sauce

A few dashes of hot sauce

Thinly sliced scallions, for garnish

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