Braised Chicken Fricassee

• aOne large pkg of dark meat chicken, legs, thighs or a combination
• a1 teaspoon of seasoned salt (like Lawry's)
• a1-1/2 cups of all purpose flour
• a1 teaspoon of Cajun seasoning, or to taste
• aAbout a cup or so canola oil
• a1-1/2 cups of chopped onion
• a1/2 cup of chopped green bell pepper
• a3/4 cup of reserved seasoned flour
• a4 to 6 cups of chicken broth

1. Preheat the oven to 350 degrees F. Heat the canola oil in a dutch oven over medium high heat.
2. Sprinkle both sides of the chicken lightly with seasoned salt. Whisk the Cajun seasoning into the flour and dredge the chicken into the seasoned flour, shaking off excess. Reserve the seasoned flour. Fry the chicken pieces until lightly browned all over, set aside on a rack to drain.
3. Add the onion and bell pepper to the hot oil and drippings and saute until tender, but not over-browned. Stir in 3/4 cup of the reserved flour, a little at a time, until fully incorporated. Cook, stirring constantly for about 5 minutes. Begin adding the chicken broth, one cup at a time, blending each cup in before adding the next. Stop when gravy reaches the desired consistency. Remove pot from the heat and add the chicken to the pot, turning to coat all sides of each piece; transfer pot to the oven. Bake at 350 for about one hour, gently stirring up from the bottom to prevent burning, and turning pieces occasionally, until chicken is cooked through.

dark meat chicken, salt, cajun seasoning, canola oil, green bell pepper, flour, chicken broth

Taken from www.epicurious.com/recipes/member/views/braised-chicken-fricassee-58386768 (may not work)