1 (3 or 4 lb.) stewing chicken, cut up
3 or 4 tbsp. flour
2 c. chopped onion
1/2 c. shortening
1/2 c. chopped celery
1/2 c. chopped green pepper
2 c. water
1 (4 oz.) can mushrooms
1/4 or 1/3 c. chopped onion tops
2 tbsp. parsley (optional)
Cooked rice

Salt and pepper chicken; brown quickly in hot shortening. Remove chicken and drain on paper. Add flour to shortening and stir until brown. Add onion, celery, and pepper; cook slowly until tender. Return chicken to pan; add water and mushrooms. Cover and simmer for 2 1/2 to 3 hours. Add onion tops about 10 minutes before chicken is done. Add parsley 5 minutes before removing from heat. Serve with cooked rice.