Fried Chicken Stew-- and Rice

Ingredients

• 1 cut up frying chicken
• 1/4 cup flour
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon cayenne
• 3 tablespoons butter, plus a little oil
• 1 medium yellow onion, medium chop
• 2-3 garlic cloves, mashed
• 1 teaspoon dried thyme
• 2 tablespoons parsley, chopped
• 1 bay leaf, don't forget to remove
• 1 dash worcestershire sauce
• 2 cups liquid rose wine or chicken stock or beef stock or water, if you must
• 1/4 cup julienned bell pepper, green and red (optional)
• cooked rice, for 4 servings

Directions

1. 1

   Mix flour, black, and cayenne pepper and coat the chicken.

2. 2

   Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.

3. 3

   Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.

4. 4

   Do the Roux-Dance till it's very light brown, about 1 brew should do.

5. 5

   Add the chopped onion, thyme, garlic, parsley, and Worcestershire.

6. 6

   Add the 2 cups of liquid, stir a moment to thicken.

7. 7

   Awww go ahead and try the Rose' grynn.

8. 8

   Add the VERY optional bell pepper strips.

9. 9

   Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.

10. 10

    Check the seasoning.

11. 11

    Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.