Nan’s Chicken (Stewed Chicken)

* The recipe for Frank’s Famous Creole Seasoning can be found here: https://tastykitchen.com/recipes/recipes/sidedishes/franke28099s-famous-creole-seasoning/

1. Rinse chicken well under cold running water and cut into 8 serving pieces.
2. Drain the chicken well in a colander and season to taste using Frank’s Famous Creole Seasoning.
3. In a black cast iron pot, fry the bacon pieces over medium-high heat until bacon is crisp. Remove bacon and set aside.
4. Fry the chicken pieces in the hot bacon fat, a few at a time, until golden brown on all sides. These pan drippings will be used when making the roux. When done, remove chicken and set aside.
5. Deglaze the pot with the sherry.
6. Sprinkle in ½ cup flour, and using a wire whisk, stir until a golden brown roux is achieved.
7. Add onions, celery, bell pepper, carrots and garlic. Sauté until vegetables are wilted.
8. Stir in an envelope of Lipton® Onion soup mix. Mix thoroughly.
9. Return fried chicken to the pot. Add additional water if needed to cover chicken. Bring to a rolling boil, reduce heat to simmer and cook until chicken is tender, approximately 45 minutes.
10. Add green onions and parsley. Blend well into the sauce mixture.
11. Serve over noodles and add reserved bacon bits as garnish.