CHICKEN POPEYES (BOTT BOI)

Chicken Popeyes (Bott Boi) image

Provided by DbKnadler

Categories Stew

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 14

2 1/2 cups flour, unsifted
1 teaspoon salt
3 large eggs
1 tablespoon cold water
2 tablespoons olive oil
2 large carrots
2 stalks celery
6 boneless skinless chicken breasts
3 tablespoons poultry seasoning
9 cups water
2 medium potatoes
1 medium onion
3 tablespoons flour
3/4 cup water

Steps:

Make the dough first. Mix 2 cups flour with the eggs, salt, and water, then work in enough of the remaining 1/2 cup of flour to make a stiff dough.
Roll out on lightly floured surface as thin as you can get (usually 1/4 inch).
Cut into 1 inch squares, and set aside until needed.
Heat the oil in a deep saute pan and cook chicken breasts until browned on both sides and almost done in the center. Remove from pan and set aside.
While the chicken is cooking dice your carrots and celery, slice the potatoes into 1/4 inch slices, and slice the onion very thin.
After removing the chicken from the pan, add the carrot and celery and saute over med-high heat for 8-10 minutes.
Slice the chicken and add it back to the pan.
Add the poultry seasoning and the 9 cups of water and bring to a boil.
Add the dough pieces one at a time layering with the potatoes and onions, gently pushing down after everything is in so that it is covered with broth.
Bring to a simmer and cover and reduce heat. Simmer about 15 mins stirring gently every 5 mins or so.
Mix the 3 tbsp flour with the 3/4 cup water mashing all the lumps, then stir into the pot. This with slightly thicken the broth to make it more like a stew.
Enjoy!