Smothered Chicken

Brown the Chicken: Heat the vegetable oil in a large, heavy cast-iron skillet over medium-high heat. Place the chicken in the skillet, skin-side down. Fry for about 5 to 6 minutes per side until deeply browned and crispy. The chicken won't be cooked through. Remove to a plate.

Sauté Vegetables: Lower the heat to medium. Add the sliced onions and bell peppers to the flavorful fat left in the skillet. Sauté for 8-10 minutes, scraping the browned bits off the bottom, until the vegetables are very soft and caramelized.

Make the Roux: Push the vegetables to the side. Sprinkle the remaining 1/2 cup of flour into the pan drippings. Stir constantly for 3 to 4 minutes until the flour turns a nutty, medium-brown color.

Build the Gravy: Slowly whisk the warm chicken broth into the roux to prevent lumps. Bring the gravy to a simmer so it begins to thicken. Taste and adjust salt and pepper.

Smother and Simmer: Nestle the browned chicken pieces back into the skillet, spooning the thick onion gravy over the top to "smother" them. Cover the skillet, reduce the heat to low, and simmer for 35-40 minutes until the chicken is tender and falling off the bone. Serve with rice or mashed potatoes.