In a heavy black iron skillet, add oil and set on medium, to low heat. Season chicken heavily with salt, black pepper and red pepper on both sides. Brown in oil on both sides. Remove chicken to a plate and set aside. To same skillet, add remaining vegetables and fruit and saute until tender. Add water, dark brown sugar, Worcestershire sauce and Accent.
Increase heat a little and stir to mix well. After it has cooked into a thick gravy, add browned chicken. If gravy gets too thick, add more water so that the gravy will be the consistency of a thick, but still a little watery gravy. Taste the gravy to see if it may need a sprinkling of more salt or black pepper to taste better. Serve over hot cooked rice with potato salad and favorite vegetable.
Cajun Country -- New Iberia, Louisiana