Ingredients:
1 large boiling chicken
3 large chopped onions
½ cup oil (very hot)
2 Tbsp flour
Salt and pepper to taste
Green onion tops and parsley
Fresh mushrooms (optional)
Directions:
Cut chicken in serving pieces. Brown chicken in hot oil; remove from pan, discard extra oil and add flour. Stir until roux is light brown; add onions and fry until browned. Add chicken and about 1 quart of boiling water. Cook until chicken is tender. Season with salt and pepper; add onion tops and parsley and mushrooms. Stir as stew thickens to prevent burning.
http://www.southerneasyrecipes.com/New-Orleans-Chicken-Fricass.html
