|This traditional stewed chicken dish begins with a browned, cut up chicken, that is slow cooked in a roux based gravy.|
Southern Stewed ChickenThis 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 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
- One 3 pound whole chicken, cut up
- Up to 1/2 cup of canola oil
- 1/2 cup of all purpose flour
- One medium onion, chopped
- Couple quarts of water, enough to cover plus extra, heated
- 2 cloves of garlic, smashed
- 2 large pinches of kosher salt, or to taste
- 15 turns of the pepper grinder, or to taste
- 1 teaspoon of Cajun seasoning (like Slap Ya Mama) or to taste
- Couple dashes of hot sauce
- Perfect boiled rice
Heat oil over medium high heat in a cast iron or heavy bottomed Dutch oven. Brown the chicken on all sides; remove and set aside.
Add enough additional oil to the pan drippings to equal 1/2 cup total and heat over medium high heat, slowly whisking in the flour. Cook and stir until roux is a medium peanut butter color.
Add the onion and cook for about 3-4 minutes, then begin adding in warmed water, a cup at a time, constantly whisking it in until water is well incorporated and blended in. Return the chicken to the pot, add any additional water as needed to well cover the chicken and bring mixture to a boil. Reduce heat to a simmer and simmer uncovered on the stove top for about 1-1/2 hours or until chicken is cooked through.
That last 1/2 hour of the cooking time, add in the smashed garlic, salt, pepper, Cajun seasoning and hot sauce. Taste the stew sauce and adjust seasoning as needed.
Serve over hot rice with a non-starchy green vegetable ... broccoli, a salad, green beans or Brussels sprouts.
Cook's Notes: To thicken the stew for a gravy, prepare a slurry of a tablespoon of cornstarch and enough water to dissolve. Remove chicken from the pot, bring mixture up to a boil, stirring in the slurry. Boil, stirring constantly until mixture is thickened to desired consistency.
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Posted by Mary on February 26, 2009Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.
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