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This recipe cooks like gumbo but with less liquid needed. Adapted from tasteofhome.com
In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons of olive oil; remove chicken from pan.
Add remaining 1/2 cup of olive oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery. Cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer.
Gradually add the stock and balsamic. Return chicken to pan. Bring to a boil. Reduce heat, cover and simmer until chicken is very tender about 1 hour. Skim any surface fat. Stir in green onions, Sriracha and the remaining 1/4 teaspoon pepper. Serve with rice.
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