Pat the chicken leg quarters dry with paper towels to ensure crispy skin. Generously season with Creole kick seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning, covering all sides.

In a large stock pot or Dutch oven, add 1/4 cup of vegetable oil and heat over medium-high heat. Once shimmering, gently add the seasoned chicken skin-side down. Sear for about 3 minutes on each side until golden brown and crisp. Remove the chicken and set aside on a plate.

Reduce the heat to medium and add 4 tablespoons of butter to the pot. Once melted, toss in the diced onion, bell pepper, celery, and minced garlic. Sauté these aromatics for about 2-3 minutes until they soften and become fragrant.

Sprinkle 1/2 cup of all-purpose flour over the sautéed vegetables and stir for 1 minute to cook off the raw flavor. Gradually pour in 4-5 cups of chicken broth while stirring continuously to avoid lumps.

Return the browned chicken to the pot, ensuring it is nearly submerged in the rich gravy. Cover the pot and bring the mixture to a gentle simmer. Allow it to simmer for about 1 hour.

If desired, add 2 chopped potatoes to the pot after the first hour of simmering. Stir them into the gravy, then cover and continue to simmer for another 30-60 minutes, until the potatoes are fork-tender and the chicken is juicy.

Taste your Southern Stewed Chicken and Gravy and adjust the seasoning with salt and pepper as needed. Serve it over warm cooked white rice.