Thursday, February 26, 2009

Southern Slow Stewed Chicken

This traditional stewed chicken dish begins with a browned, cut up chicken, that is slow cooked in a roux based gravy.

Southern Stewed Chicken

This Southern Stewed Chicken recipe begins with a searing of the chicken, then a roux based gravy is prepared, to which the chicken is returned and slow simmered. It's somewhat similar to my Chicken and Gravy, except that the chicken is not floured. It's a simple southern dish created with layers of flavor and that's one reason that it's so good!

If you've arrived here from a Google search for Chicken Stew, I have two versions to share with you. One is a super easy, fast to the table, shortcut version and the other is the longer, homemade, stewed version made from stewing down a whole chicken. Both are delicious!

Recipe: Southern Stewed Chicken

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour 30 mins | Yield: About 4 to 6 servings

Ingredients
  • One 3 pound whole chicken, cut up
  • Salt, pepper and Cajun seasoning, to taste
  • Up to 1/2 cup of cooking oil
  • 1/2 cup of all purpose flour
  • 1-1/2 cups of chopped onion
  • 1/2 cup of chopped bell pepper
  • 1/4 cup of chopped celery
  • 2 quarts of chicken stock or broth, heated
  • 1 tablespoon of minced garlic
  • Couple dashes of hot sauce
  • 2 tablespoons of cornstarch
  • Perfect boiled rice, or mashed potatoes
Instructions

Heat oil over medium high heat in a cast iron or heavy bottomed Dutch oven. Season chicken on both sides with the salt, pepper and Cajun seasoning. Cooking in batches, brown the chicken on all sides; remove and set aside. Add oil to the pan drippings, if needed, to equal 1/2 cup total and heat over medium high heat, slowly whisking in the flour a little at a time. Cook until flour is incorporated and no lumps remain. Cook, stirring regularly, for 4 minutes.

Add the onion, bell pepper and celery and cook for 3 minutes, then begin adding in warmed water, a cup at a time, constantly whisking it in until water is well incorporated and blended in. Bring to a boil, reduce heat to low simmer, return the chicken to the pot and simmer uncovered for 1 hour. Add the chopped garlic and hot sauce and let cook another 30 minutes. Taste for seasonings and add additional salt, pepper and Cajun seasoning as needed.

To thicken the drippings for a gravy, skim excess fat from the top of the drippings and discard. Prepare a slurry of 2 tablespoons of cornstarch and just enough water to dissolve. Remove the chicken from the pot and set aside. Bring drippings up to a boil, slowly stirring in the slurry. Boil, stirring constantly until mixture is thickened to desired consistency.

Serve over hot rice or mashed potatoes, with a non-starchy green vegetable such as broccoli, a salad, green beans or Brussels sprouts.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Posted by on February 26, 2009
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23 comments:

  1. That sounds like a great way to stew a chicken, alot more flavor then in a pot of water on top of the stove.

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  2. Your stewed chicken sounds wonderful and very easy. It looks great!

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  3. Oh my stars, woman! This looks AMAZING! I may have to make this for dinner tonight.

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  4. I'm getting hungry just looking at it. This is a way of cooking I have never experience so I will try this for sure.

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  5. I am getting the hungry rumbling in my tummy just staring at the wonderful pictures of your food. :)

    Part of the Welcomistas of SITS saying hello!

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  6. Thanks y'all! I'm always worried about how the pictures translate with "white" foods. The camera just doesn't do them justice and I've never figured out how to make 'em purdy LOL!

    I do a regular chicken stew and a fricassee with dumplings (which I'll get around to posting one day), but if you like roux-based stews and gumbos, you'll like this version. It gets that nutty flavor associated with roux and adds another layer of flavor to the stew.

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  7. Dearest Mary,

    Thank you! This was wonderful and earned me a couple of "I love you" praises from my husband, lol! I hope everyone that said it looks good and sounds great got around to making it. I used 4 Cornish hens which fit nicely in my 4 quart cast iron braiser, but I had to use the lid because I didn't have enough room to completely cover the hens in the gravy. I set the lid ajar, and was really pleased with the results. Great recipe!

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  8. Spyce, so glad y'all enjoyed it!! Bet those hens were wonderful. Thanks so much for taking the time to come back and let me know!!

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  9. I am in the middle of cooking this recipe, actually just finished and letting it simmer. However, my gravy looks really thin and my family prefers and thicker gravy. Any suggestions? I really want it to look and taste as good as yours!!

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    Replies
    1. This one does have a thinner gravy but you can certainly thicken it up either by making a slurry of cornstarch or flour with just a splash of water or milk to make it liquid. Stir until smooth. Carefully remove the chicken to a platter using a large slotted spoon or wide spatula, tent with some foil, bring the drippings to a boil and stir in the slurry. Boil until thickened, then pour some over the chicken or return the chicken to the pot. Hope that helps.

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    2. LOL, the "other either" was supposed to be you can melt some additional fat in a separate skillet, add flour to make a roux, cook for about 3 minutes then add the chicken drippings to make a separate gravy to the desired thickness. You can use that as is or stir it back into the pot of drippings. Meant to include that in my first response above - sorry about that.

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  10. I've been looking for a stew chicken recipe 4 along time now and I FFINALLY ran across this one! WONDERFULL WONDERFULL very flavorful and yummy I ate 4 bowels last night and had one 4 breakfast the gravy was perfect for me I love a loos gravy but I'll b making this recipe all the time now....And also I followed the recipient actually how it said! LOVED IT!

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    1. I'm so glad you're enjoying it - thank you so much for letting me know!!

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  11. OK Mary, you're killing me, this recipe looks SO good! I will be making this for Sunday dinner tomorrow. I am so happy that I follow you on Pinterest!!

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    1. Thanks so much for the follow Cheryl & welcome! Hope you enjoyed the recipe!

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  12. You are so gonna get sick of hearing from me haha! We loved this recipe my husband and I. I have a cast iron Dutch oven and it worked wonderfully. We also made your Sweet and Sour Green Beans with this and it was delicious too! I did adjust the sugar (less) and the red wine vinegar (more). We served it over white rice. Both my husband and I love to cook. He said we can make both of those again.. He made the green beans (he went back to school and is enrolled in Nursing School so less time for him) and I made this dish. I can hear it now ... "that Kilyena girl needs to quit posting" lol but I can't help it if it's good I have to say so :)

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    1. And I am very happy to hear from you Kilyena! This is another one of my personal favorites, as are those green beans. I'm so glad that you and your husband and enjoying some of my recipes & yes, I do appreciate you taking the time to come by and let me know. Thank you so much!!

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  13. Made this last night. Hubby really like it. It does make a lot of gravy "sauce" though. I used what I had in the freezer, 6 drumsticks and 2 boneless breast which was a little more than 3 lbs. total. It was delicious over rice. Also made the Sweet and Sour Green Beans from this site as a side.

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    1. Bag up any leftover gravy, label and stick it in the freezer. You'll be happy to have it one day to serve over rice or noodles!

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    2. I apologize for the double post it didn't show up on my computer after I refreshed the next day and I'm new at posting so I posted again. Sorry

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    3. Oh don't worry about that - no problem. It actually happens a lot because the older posts they are set for moderation because of spam, so I have to approve them. Not a problem at all & certainly no need to apologize!

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  14. My family loves it served over spaghetti pasta. Try it.

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