1/2 cup vegetable oil
30 chicken legs
1 onion, diced
2 teaspoons garlic powder
2 teaspoons dried allspice
1 teaspoon salt
4 slices bacon
1 1/2 cups chopped celery
1 1/2 cups chopped onion
1 (7 ounce) can chopped chicken
2 eggs, beaten
1 cup chicken broth
1 tablespoon brown sugar
1/4 cup packed light brown sugar
Heat oil in a large skillet over medium heat. Stir in chicken and onion; cook about 10 minutes. Stirring frequently, cook until chicken is no longer pink.
Add garlic powder, allspice, salt and bacon.
Stir chopped celery and onion into bacon strips, then whisk into bacon grease. Stirring constantly, cook until vegetables are tender.
Add chicken and celery mixture to skillet and cook, stirring constantly, until chicken is no longer pink.
Add chicken broth and brown sugar and cook over medium heat, stirring constantly, until mixture thickens.
Stir cooked chicken mixture into pan mixture.
Cover and heat through.