Creole Chicken Fricassee (ala MS)

Yo!!!....hari ini lagi ngebrowse one of my fav website Martha Stewart(http://www.marthastewart.com) and dapat lah resep ini...makanan ini paling cocok untuk musim dingin...sayang nya di indo....mau dunia ini jungkir balik juga ngk bakal deh ada musim dingin hehehehe...seperti hari ini hujan tapi uda menjelang malam cuaca nya lembab dan lengket..jadi bt bgt...td abis main golf satu badan lengkettt bgt...anyway untuk yang hobby masak, please try this recipes...and please make sure you get all the fresh ingridients..coz if u use fresh ingredients...your food will taste 100x better lhooo......Tommorrow is Saturday...waktu bener2 cepet bgt...perasaan gue sepertinya gua baru balik dari Hongkong...tp tau2 uda sabtu lagi...haiyaa...kadang mikir waktu cepet berlalu is a good thing or a bad thing sih?...buat gua is a bad thing coz there is so many things i have not accomplished yet..but the clock is moving ahead without waiting...tic toc tic toc tic toc..
Ingredients
Serves 4
1 cut-up chicken (about 3 pounds)
Salt and pepper
1 tablespoon olive oil
3 onions, chopped
2 green bell peppers, cut into 1-inch pieces
3 tablespoons chopped fresh parsley
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 cup white wine, or water
1 (15-ounce) can tomato sauce
2 parsnips, cut into 1/2-inch slices (about 2 cups)
3 carrots, cut into 2-inch chunks

Directions
Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's 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). Transfer to a plate.

Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon.

Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve.