My Louisiana Stewed Chicken

Wash and season your chicken (salt to taste, pepper, garlic pepper and a sprinkling of cayenne-- you dont have to use cayene but it's something I use. You can even just season with Season All or Tony Cacheries and add garlic powder) It's all how delicate you are to seasoning)

In a large skillet or large pot, pour enough vegetable oil in the bottom to brown (not fry) your chicken. Brown your chicken evenly on all sides. You may have to do this in batches. When one batch is browned (not cooked) nicely, Be careful not to do this at to high of a heat because you are going to use this pan throughout. Remove the chicken to the lid of the pan or another plate.
The chicken should be a nice deep brownish color.
When you are through browning your chicken and have removed thd last batch from the pan, add your onions and garlic to the oil and cook. Try to scrape as much of the 'gremies' (the stuff that the chicken leaves behind on the bottom of the skillet:) Again, make sure you dont cook these so fast as to burn them. You want them nice and brown. To this add about a cup of water and again scrape the bottom really well. Add your chicken back (and any juice that has run out onto the plate). Cover and cook on medium low for about an hour. The meat should be pulling away from the bone. You may also need to add more water just enough to keep some gravy at the bottom.
Serve with rice and corn:)

You can also cook a little andouille sausage in with this for an extra nice smoked flavor!

Being from Louisiana, this is one of my favorite comfort foods. Nothing as satisfying as rice and gravy:)