Sunday Stewed Chicken

Description
Purchased from Patterson Estate in Tyler, Texas in 1992. Dated 1944. Another tried and true recipe, although my family prefers it with breasts and drumsticks, so I buy those two pieces of the chicken.

Ingredients

 * 4 pounds chicken up chicken
 * ½ cup all-purpose flour
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * ¼ cup vegetable oil
 * 2 medium yellow onions, chopped
 * 1 green bell pepper, chopped
 * 2 cups fresh tomatoes
 * 1 cup sliced carrots
 * ½ pound fresh mushrooms

Directions

 * 1) Mix flour, salt and pepper in bowl or paper sack.
 * 2) Drop chicken one or two pieces at time in flour mixture.
 * 3) Place in hot oil and brown on both sides for about 5 minutes on medium heat.
 * 4) Remove chicken to plate.
 * 5) Add onion, bell pepper and mushrooms to oil and cook 5 minutes.
 * 6) Place chicken back in pan and add tomatoes.
 * 7) Add water to cover and place lid on pan.
 * 8) Cook 45 minutes.
 * 9) Take 2 tablespoons of flour mixture and mix with 1/4 cold water.
 * 10) Bring chicken back to boil and add flour and water mixture to stew gradually, stirring.
 * 11) Turn off heat and let set for 5 minutes.
 * 12) Serve with rice or noodles.

Contributed by
Cat's Recipes Y-Group