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1
Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper.
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2
In a Dutch oven, heat oil over medium heat.
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3
When its hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan).
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4
Transfer to a plate.
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5
Drain most of the fat from the pan.
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6
Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano.
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7
Cook until onions are translucent, about 5 minutes.
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8
Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.
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9
Stir in tomato sauce.
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10
Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers.
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11
Add enough water to barely cover; bring to a boil.
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12
Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes.
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13
Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes.
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14
Stir in remaining 2 tablespoons parsley, and serve.
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15
Note: The base of this chicken stew gets its flavor from ingredients familiar in Creole country: bell peppers, onions, tomatoes, and bay leaf.
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16
Classic French fricassee is made with cream.
