Ingredients:
- 3 Tbs plus 3/4 cup J. Olive Co. Baklouti olive oil
- 2 1/2 lb skinless chicken thighs, bone in
- Salt Sisters Pink Himalayan salt
- Black pepper
- 1 Tbs herbes de provence seasoning
- 1 cup all-purpose flour
- 1 medium bunch celery, thinly sliced
- 4 large onions, diced
- 4 green/red bell peppers, diced
- 2 Tbs minced garlic
- 1/2 to 1 tsp cayenne pepper
- 3/4 tsp dried oregano
- 3/4 tsp dried basil
- 3/4 tsp dried thyme
- 4 bay leaves
- 8 cups homemade chicken broth
- 2 Tbs J. Olive Co. Serrano Honey Balsamic Vinegar
- 1 1/2 lb andouille sausage, cut into 1/2 in chunks
- 1 Tbs gumbo file powder
- 6 cups cooked white rice
- Chopped scallions for garnish
- Hot sauce for splashing
Directions:
- In a heavy-based soup pot, heat 3 Tbs of the oil over medium high heat.
- While the oil is heating, season the chicken generously with salt and pepper, herbes de provence , dust it with 1/4 c of the flour, shake off excess.
- Sear chicken in hot oil until golden brown, turning once to brown both sides, 4 minutes on each side. Remove the chicken and set aside.
- Heat oil again, add celery, onions and peppers and cook until soft, 10 to 12 minutes, stirring often.
- Remove vegetables and any liquid from the pan and set aside.
- Add 3/4 c oil to the pot and let it heat up for a minute over medium heat. Slowly add the remaining flour to the pan and cook, stirring constantly, until the mixture is color of chocolate 10 to 20 minutes.
- Stir carefully, being sure to scrape the sides and bottom of the pot to prevent scorching. Pay attention not to burn the roux; if you do, start over.When the roux has reached a good mahogany brown, return the cooked vegetables to the pot, along with the seasoning.
- Stir to scrape the bottom of the pot and cook until well combined, 3 to 5 minutes. Season with salt and pepper. Slowly add the broth while stirring until smoothly blended. add the chicken and sausage. Bring a simmer and skim off excess fat.
- Add the Balsamic Vinegar. Simmer uncovered, skimming foam and fat as it rises.
- Do this until chicken meat is so tender it falls easily from the bones, about 2 hours. Remove the bones from the pot and discard
- .Return the soup to a boil and stir in gumbo file powder, stirring vigorously to avoid clumping, until dissolved. Taste for seasoning, adding as necessary.
- Serve in bowls with a scoop of white rice and top with scallions and hot sauce.
Recipe courtesy of Olive Twist.