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* The recipe for Franks Famous Creole Seasoning can be found here: http://tastykitchen.com/recipes/recipes/sidedishes/franke28099s-famous-creole-seasoning/
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1.
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Rinse chicken well under cold running water and cut into 8 serving pieces.
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2.
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Drain the chicken well in a colander and season to taste using Franks Famous Creole Seasoning.
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3.
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In a black cast iron pot, fry the bacon pieces over medium-high heat until bacon is crisp.
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Remove bacon and set aside.
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4.
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Fry the chicken pieces in the hot bacon fat, a few at a time, until golden brown on all sides.
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These pan drippings will be used when making the roux.
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When done, remove chicken and set aside.
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5.
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Deglaze the pot with the sherry.
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6.
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Sprinkle in 1/2 cup flour, and using a wire whisk, stir until a golden brown roux is achieved.
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7.
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Add onions, celery, bell pepper, carrots and garlic.
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Saute until vegetables are wilted.
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8.
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Stir in an envelope of Lipton Onion soup mix.
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Mix thoroughly.
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9.
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Return fried chicken to the pot.
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Add additional water if needed to cover chicken.
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Bring to a rolling boil, reduce heat to simmer and cook until chicken is tender, approximately 45 minutes.
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10.
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Add green onions and parsley.
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Blend well into the sauce mixture.
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11.
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Serve over noodles and add reserved bacon bits as garnish.
