Fried Chicken Stew-- And Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 2 cups chicken stock or 2 cups beef stock or 2 cups water, if you must
• 1/4 cup julienned bell pepper, green and red (optional)
• cooked rice, for 4 servings

Recipe

• 1 mix flour, black, and cayenne pepper and coat the chicken.
• 2 brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
• 3 add enough more butter to total around 3 tbs and add 3 tbs of the seasoned flour.
• 4 do the roux-dance till it's very light brown, about 1 brew should do.
• 5 add the chopped onion, thyme, garlic, parsley, and worcestershire.
• 6 add the 2 cups of liquid, stir a moment to thicken.
• 7 awww go ahead and try the rose' grynn.
• 8 add the very optional bell pepper strips.
• 9 return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
• 10 check the seasoning.
• 11 serve with the chicken pieces next to, and the juice and goodies over the cooked rice.