Stewed chicken in brown gravy is a southern staple in many homes.  My family enjoys this delicious dish with a side of steamed rice, green peas, and potato salad.  Growing up in New Orleans, this was one of my Dad's go-to meals on Sunday.  I tend to use whatever chicken is on sale ... leg quarters, breast quarters, or whole chickens.  This recipe was made using  leg quarters.  The succulent  dark meat absorbs the delicious brown gravy making for the perfect combination.  Enjoy!