Ingredients
8 Tablespoons plain flour
2 tablespoons of Season All
1 teaspoon salt
1 teaspoon crushed black pepper
1 brown onion, diced
2 green capsicums ( bell pepper) diced
4 chicken quarter (thigh and leg)
2 cups chicken stock
1 cup milk
4 tablespoons light cooking oil (rapeseed or sunflower)
Directions
Put the flour, Season all, salt and pepper into a plastic bag and mix. Add the chicken quarters so they are coated with the flour mix.
Heat a heavy based pan that has a lid add half the oil to a smoking point. Take out the chicken and place skin side down into the hot oil. Turn down to a medium heat and do not move the chicken for three minutes.
After waiting, turn over the chicken for a further three minutes on a medium heat. Then take the chicken out and set aside.
Add the other half of the oil to the pan and allow it to heat up, do not let it heat up too much. Add the onion and capsicums and cook on medium heat until softened.
Add the rest of the flour mix from the plastic bag into the pan and still together. Once mixed to a thick goo, slowly add the milk then the stock.
Add back the chicken to the pot, cover and cook on a Low heat for an hour. If the sauce is too thick ( like a paste) add a little more milk.
Serve with a mashed sweet potato
