1 Fryer cut up
3 tbsp. flour
1 large onion chopped
2 cloves garlic
2 tbsp. chopped parsley
1 tsp. thyme
1 bay leaf, crushed
Dash of Worchestershire
2 cups water
2 beef bullion cubes
salt & pepper
-Season chicken highly and brown in oil and butter.
-Dissolve beef bullions in 2 cups of water.
-Remove chicken and replace enough oil and butter to cover bottom of pot. In this, brown flour, onion and garlic.
-Add parsley, thyme, bay leaf and worchestershire.
-Turn down heat and add water in which bullion cubes have been dissolved.
-Add browned chicken and seasonings. Add water if desired. You may add seasonings according to your taste.
-Cover pot and simmer over low heat until chicken is tender.
-Serve over rice.