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Chicken Stew

Ingredients

1 whole chicken (cut up) or chicken parts

1 teaspoon salt (plain)

2 teaspoons restaurant black pepper

3 tablespoons Extra Virgin Olive Oil (cooking chicken)

1 medium onion (broken in small pieces)

3 tablespoons Extra Virgin Olive Oil (browning flour)

4 tablespoons all-purpose flour

1 red bell pepper (chopped)

1 yellow pepper (chopped)

1 green pepper (chopped)

½ small carrot (chopped)

½ stalk celery (chopped)

2 teaspoons seasoned pepper

1 teaspoon creole seasoning

1 ½ cups water

Directions

1 Season chicken with plain salt and restaurant black pepper. Place 3 tablespoons Extra Virgin Olive Oil in skillet; heat until hot. Place seasoned chicken in Extra Virgin Olive Oil. Lightly brown chicken on all sides.

2 Place onion in skillet with chicken; cook until lucent.

3 Pour 3 tablespoons of Extra Virgin Olive Oil in separate small skillet; add 4 tablespoons of flour to Extra Virgin Olive Oil. Cook until lightly browned.

4 Add gravy to chicken and onion in large skillet; stir. Add vegetables, seasoned pepper, creole seasoning, and water to large skillet; bring to a boil on high heat. Reduce heat to medium; cook for 30 minutes. Reduce heat to low; cook for 30 minutes or until tender. Stir occasionally.