Chicken Fricassee 2

1 large chicken, cut up
All-purpose flour
1 cup cooking oil
2 large onions, chopped
1½ quarts water
Salt and pepper, to taste
1 tablespoon chopped parsley
1 tablespoon chopped green onion tops
Cooked rice

Dredge chicken in flour and brown in hot oil. Remove chicken and brown onions in oil.

Return chicken to pot and add about 1½ quarts water and seasoning. 
Cover and cook until chicken is tender, stirring to be sure it does not stick. 
The gravy should be thick. 
Ten minutes before serving, add 1 tablespoon each of chopped parsley and chopped onion tops. Serve over cooked rice.