Ingredients:
1 cut up frying chickens
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 onions, medium chop
2 -3 garlic cloves, mashed
1 teaspoon dried thyme
2 tablespoons parsley, chopped
1 bay leaves, 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 peppers, green and red (optional)
cooked rice, for 4 servings
Directions:
Mix flour, black, and cayenne pepper and coat the chicken.
Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
Do the Roux-Dance till it’s very light brown, about 1 brew should do.
Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
Add the 2 cups of liquid, stir a moment to thicken.
Awww go ahead and try the Rose’ grynn.
Add the VERY optional bell pepper strips.
Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
Check the seasoning.
Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.