1 tablespoon parsley flakes
1 tablespoon salt
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 5- to 6-pound whole chicken, cut into serving pieces and trimmed of excess fat
1/2 cup plus 2 tablespoons cooking oil
1/2 cup all purpose flour
1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
3 garlic cloves, minced
4 cups chicken stock or broth
1 8-ounce package sliced mushrooms
1/2 cup thinly sliced green onions
In a small bowl, thoroughly combine seasoning mix.
Measure out 1 tablespoon of the seasoning mix and season the chicken pieces; set aside.
In a large deep skillet or Dutch oven, heat 2 tablespoons oil over medium-high heat.
Working in batches, add the chicken to the pan skin side down. Cook, turning occasionally, until golden brown on all sides, 6-8 minutes per batch.
Transfer to a large plate. Add reserved 1/2 cup oil to the pan; stir to melt. Once hot, make a roux by gradually adding the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking and scraping the bottom of the pan to remove any brown bits until the roux is the color of peanut butter.
Add the onions, bell peppers, celery. Cook, whisking constantly, until vegetables begin to soften, about 5 minutes.
Add garlic and reserved seasoning mix; cook an additional 2 minutes.
Stir in chicken stock and bring to a boil. Return chicken pieces and accumulated juices to pan, partially cover and simmer, stirring occasionally, over medium-low heat until chicken is cooked through and tender, 45-60 minutes.
Stir in mushrooms and green onions and cook an additional 5 minutes.
Serve over rice.