Title: Smothered Chicken & Onions
Categories: Chicken Main
Yield: 6 Servings
| 1 | lg | Fryer, cut into serving pieces (about 3 1/2 lb.) |
| | | Salt and cayenne |
| 1 | tb | Flour |
| 8 | c | Julienne onions |
| 1 | c | Thinly sliced bell peppers |
| 2 | | Bay leaves |
| 1/4 | c | Water |
| 2 | c | Sliced mushrooms |
| 3 | tb | Finely chopped parsley |
Season the chicken pieces with salt and cayenne. In a large cast-iron
skillet, heat the oil. When the oil is hot, add the chicken and brown,
cooking for 6 to 8 minutes on each side. Add the onions. Season with salt
and cayenne. Stirring constantly, wilt and brown the onions, scraping the
bottom of the pan to loosen any browned particles, about 10 minutes. Add
the bell peppers and bay leaf. Continue stirring, again scraping the bottom
of the pot to loosen any browned particles, for about 15 minutes. Add the
water, cover, and reduce the heat to medium. Stir occasionally and cook for
about 35 minutes, or until the chicken is tender. Add mushrooms, cover, and
cook for 10 minutes more, stirring occasionally. Add the parsley. Remove
the bay leaf and serve immediately.