Serve the fricassee with white rice and accompany it with an apple salad---refreshing to the palate. Makes 6 servings

• 1 roasting chicken, about 4 pounds, cut into serving pieces
• Salt and cayenne
• 2/3 cups vegetable oil
• 1/2 cup all-purpose flour
• 2 cups chopped onions
• 1 cup chopped green bell peppers
• 4 to 5 cups warm water or chicken broth
• 2 bay leaves
• 1/4 cup chopped parsley
• 3 tablespoons chopped green onions
• Season the chicken pieces generously with salt and cayenne. Set aside.

Combine the vegetable oil and flour in a large, heavy pot over medium heat. Stir constantly to make a dark brown roux. Add the onions and bell peppers. Cook, stirring often, until the vegetables are very soft, 8 to 10 minutes. Add the chicken pieces and stir to coat evenly with the roux mixture. Cook for about 5 minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer until the chicken is fork-tender, 1 ½ to 2 hours. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately.