Fried Chicken Stew-- and Rice

• cut up frying chicken1
• flour↗1⁄4 cup
• fresh ground black pepper↗1⁄2 teaspoon
• cayenne↗1⁄2 teaspoon
• butter↗3 tablespoons

  plus a little oil

• medium yellow onion↗1

  medium chop

• garlic cloves↗2 -3

  mashed

• dried thyme↗1 teaspoon
• parsley↗2 tablespoons

  chopped

• bay leaf↗1

  don't forget to remove

• Worcestershire sauce↗1
• beef stock or water↗2 cups

  if you must

• julienned bell pepper, green and red1⁄4 cup

  optional

• cooked rice↗

  for 4 servings

Step-by-step instructions

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.