Place roux (recipe here) in a large pot. Add onion and let cook until onion begins to fry. Add chicken that has been cooked until brown. Add water to cover by 2 - 3 inches. When water boils and stew begins to thicken, turn heat to simmer. Add onion tops, parsley, and red pepper; cook a while longer. If too thin, allow to cook longer. If too thick, add water.

Note: This is an old-fashioned preparation for Chicken Stew, excerpted from Cookin' on the Horseshoe. First printed in 1970, it is a collection of family recipes from the False River, LA community. Many of the recipes appear to be formatted as dictated by an old country cook - it's part of the charm of the cookbook.