3 lb. chicken
3/4 cup oil (for roux)
3/4 cup flour (for roux)
2 large onions, chopped
2 bell peppers, chopped
1/2 cup of oil (for browning)
Seasonings (salt, pepper, cayenne pepper)
Extra vegetables if desired (celery, carrots, bell peppers, etc)
Cut chicken up into usual frying sections. Heat 1/2 cup of vegetable oil in a heavy pot or skillet. Brown chicken on all sides, then remove from the pot and drain. In the same pot, make a medium brown roux and stir in diced onions and peppers. Add additional seasonings and chicken pieces. Add one cup of water at a time to keep the gravy at the consistency you desire. Simmer for a total of 90 minutes, until everything gets friendly in the pot. Make sure to turn the chicken once or twice until it is almost falling off the bone. Then, serve over a soft steamy bed of Louisiana rice.
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