- Take two drumsticks and thighs and separate them by cutting in between the bone joint.
- Take your four pieces and cover all lightly with Thunder Powder on both sides.
- Dredge in a mixture of 1/2 C flour and 1 TBL corn starch.
- In 1/4 C of corn oil, sear them all on both sides in a Dutch oven or cast iron skillet. Your goal is NOT to cook them, just to sear them.
- Strain the remaining liquid keeping 2 TBL and all of the particulates and fond remaining in the bottom of the pot.
- Put in one onion (chopped) and one celery stalk (chopped) and 1/2 tsp salt.
- Stir until onion begins to become browned.
- Add 2 cloves minced garlic and 1/2 tsp each sage, oregano and chives.
- Add 1 TBL flour and stir until flour starts to brown and oil is all absorbed.
- Add 1 C chicken broth and whisk together.
- Reduce to a simmer, then put the chicken back into the liquid, cover and let cook 30-40 minutes.
- Remove the chicken and set aside.
- Put 1/2 tsp Thunder Powder back into the pot with the liquid and stir until thickened.
- Plate chicken and cover with sauce.
- Top with parsley and chives.
- Serve with mashed potatoes, also with sauce over them.
