Recipe by Ernestine Henry

Makes 4 servings

Ingredients:

• 1 chicken, cut into pieces
• 3/4 cup flour, seasoned to taste with Creole seasoning, in all
• 1/3 cup vegetable oil, in all
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 cups water (or you can use chicken stock, but Ernestine never did)
• Salt and pepper, to taste

Instructions:

Put 1/2 cup of seasoned flour into a paper sack or zip lock bag. Add chicken pieces, 1 or 2 at a time, and shake to coat. Shake off excess and set aside. Heat 1/4 cup of oil in the bottom of a large Dutch oven, preferably cast iron. Brown chicken in the oil on both sides and remove from the pan and reserve.

Add onion and sauté until translucent and then add the garlic. Sauté well until it just begins to brown, then add the rest of the oil. When it is hot, add the leftover 1/4 cup of flour and make a medium brown roux, stirring constantly. Add water, stir well, then return the chicken to the pot, cover and simmer slowly for 1 to 1 1/2 hours, until very tender. Serve with short grain rice.