Chicken Smothered in Onions

This recipe comes from a book called "Louisiana Real and Rustic by Emeril Lagasse and Marcelle Bienvenu. You can serve it over rice or noodles.

• Ready In: 2 hrs
• Serves: 4-6

Ingredients

• 3 1⁄2 lbs  large  fryer, cut into serving pieces (about)
• 2  teaspoons salt
• 1⁄2 teaspoon cayenne pepper
• 1  tablespoon flour
• 1⁄4 cup  vegetable oil
• 8  cups  thinly sliced onions (about 2 1/2 pounds)
• 1  cup  thinly sliced bell pepper
• 1  bay leaf
• 1⁄2 cup water
• 1  cup whole kernel corn
• 1  cup  young sweet peas
• 2  cups  sliced mushrooms
• 3  tablespoons  minced parsley
•  cooked rice, for serving

Directions

1. In mixing bowl, toss the chicken with 1 1/2 teaspoons salt, 1/4 teaspoon cayenne and flour.
2. In large heavy pot heat oil over medium high heat.
3. When hot, but not smoking, add the chicken and brown, cooking for about 6 to 8 minutes on each side.
4. Remove and set aside.
5. Add the onions and the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne.
6. Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes.
7. Add the bell pepper and bay leaf.
8. Continue stirring, again scraping the bottom of the pot to loosen any browned particles for about 15 minutes.
9. Add the water and the chicken, cover and reduce heat to medium.
10. Stir occasionally and cook for about 30 minutes or until the chicken is tender.
11. Add the corn, peas and mushrooms, cover and cook for 15 minutes more, stirring occasionally.
12. Add the parsley.
13. Remove the bay leaf and serve immediately.