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Bohannan Chicken

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“This is a family recipe, handed down from my Great Grandmother Bohannan. That's why I call it "Bohannan Chicken." I like to serve it with a nice fruit salad of some sort, and petit pois.”
1hr 40mins

Ingredients Nutrition


  1. Heat oil in 5 quart cast iron dutch oven over medium high heat.
  2. Lightly flour chicken, shaking off excess.
  3. Place in dutch oven, and brown on all sides.
  4. Remove chicken from pot.
  5. In same pot, add onion, celery, bell pepper and garlic. Saute, stirring occasionally, until onions are transparent.
  6. Chop canned tomatoes. Along with the juice, add to onion mixture in pot.
  7. Return chicken to pot, then add enough water or chicken broth to cover chicken.
  8. Simmer until chicken is cooked thoroughly.
  9. Add mushrooms, salt, Cayenne, parsley, and green onions. Cook for additional 5 - 10 minutes.
  10. Serve over hot cooked rice.

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