CHICKEN FRICASSEE – (aka Smothered Chicken)
1 large chicken, cut up
Salt and Pepper to taste
1 Tablespoon chopped parsley
1 cup cooking oil
1 Tablespoon chopped green onion
2 large onions, chopped
1 ½ quarts water
Dredge chicken in flour and brown in hot oil. Remove chicken and brown onions in oil.
Return chicken to pot and add water and seasonings. Cover and cook until chicken is tender, stirring to be sure it does not stick. The gravy should be thick. Ten minutes before serving, add parsley and green onions. Serve over hot cooked rice. Serves 4 to 6.