Smothered Chicken

Smothered Chicken 6 to 8 - chicken legs, thighs or a combination of both 1 - teaspoon of seasoning salt 1-1/2 - cups of all purpose flour 1 -tablespoon of Cajun/Creole seasoning, or to taste 1- 1 1/2 - cups of chopped onion 1/2 cup of chopped green bell pepper 3/4 - cup of flour 4 - 6 - cups of water 2 - tablespoons of chicken base/bouillon pepper to taste splash of Worcestershire sauce canola or vegetable oil for frying Preheat the oven to 350 degrees. Heat the canola oil in a large dutch oven over medium high heat. Sprinkle both sides of the chicken lightly with seasoned salt. Whisk the Creole/Cajun seasoning into the flour and dredge the chicken into the seasoned flour, shaking off excess. Add the oil to the pan (up to about one inch in the pan) and fry the chicken pieces until lightly browned on all sides, set aside on a rack to drain. Add the onion and bell pepper to the hot oil and drippings and saute until tender, but not over-browned. Stir in the flour, a little at a time, until fully incorporated. Cook, stirring constantly for about 5 minutes. Begin adding the water, one cup at a time, blending each cup in before adding the next. Stop when gravy reaches the desired consistency. Stir in the chicken base and bring to a boil. Add pepper to taste and a splash of Worcestershire sauce (optional). Remove pot from the heat and add the chicken pieces back to the pot. Turn each piece to coat all sides. Transfer covered pot to the oven and bake at 350 for one hour, gently stirring every once in a while to prevent sticking as well as to turn the pieces. Cook until the chicken is cooked all the way through.