Creole Chicken Stew

In heavy dutch oven make a roux with flour and cooking oil. Stir constantly until roux is medium to dark brown and smooth. Add chicken and brown well, checking heat so it doesn't burn.

When chicken is brown, add onions and parsley. Season generously with salt and fresh ground pepper. Add bay leaf if desired. If you don't like a strong bay leaf flavor, add it the last 30 minutes of cooking.

Cover tightly and smother 1 1/2 hours over low heat. Do not add water yet. In this 1 1/2 hours cooking time a deep gravy will form.

Add about water, check for flavor and cook 20 minutes more. Serve over steamed rice.