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2 frying chickens, cut up
4 onions, chopped
1 cup olive oil
1 bunch parsley, chopped
1/2 cups flour
1/2 tsp red pepper
1 tsp salt
1 tsp black pepper
1 1/2qt water
Put flour, red pepper, black pepper, and
salt into gallon zip-lock. Shake each piece of chicken to coat well. Brown in large skillet with onions and olive oil. Move all
to Dutch oven and add 1 1/2qt water. Cook until chicken is tender. Stir often. Liquid should turn into gravy. Ten minutes before serving, add parsley and season with more red pepper and Tobasco to taste.
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