Cut chickens into serving pieces. Combine first six ingredients with vinegar. Cut slits in the chicken pieces and stuff seasoning mixture into the slits in the chicken pieces. Brown in oil in a Dutch oven over medium heat on top of the stove, turning occasionally. Remove chicken after browning. Saute onions and bell pepper in drippings remaining in pot until brown. Dissolve corn starch in water, add onions and bell peppers and return chicken to the pot. Simmer for 45 minutes to 1 hour until chicken is tender.
Cajun Country -- New Iberia, Louisiana