New Orleans Recipes - Stewed Chicken

Posted on August 23rd, 2008 by

In my continuing series of New Orleans favorite recipes that my mother taught me, I will give you her Stewed Chicken. I am forever grateful that I hung around when my mother was cooking. I have taken license over the years with her recipes because she used everything fresh. If I don’t use fresh ingredients, I ask her forgiveness but these dishes still taste wonderful. As with most of these recipes, this dish is served over hot cooked white rice. I always eat mine accompanied by green peas. We always used petit bois or very young small green peas.

Ingredients:

  • One whole stewing chicken (You can use a whole cut up chicken sold as such)
  • 3 green onions
  • 3 medium onions
  • 4 tablespoons Chopped Parsley
  • One stalk Celery
  • 2 tablespoons minced garlic
  • One can chicken broth
  • 2 cups browned flour or 1 cup roux mix or brown gravy mix
  • Water
  • Salt and pepper and Tony Chachere seasoning to taste
  • You can add gravy mix at the end if not thick enough for you

    • Preparation:

  • Cut onions and green onions and celery finely and
  • Saute’ in a little vegetable or virgin olive oil for five minutes
  • Brown chicken parts in a large pot that will be used for the stew under medium to high heat while turning parts and watching carefully
  • Add chicken broth and a cup of water to pot with chicken and dissolve the drippings
  • Add sauteed’ vegetables to pot
  • Add enough water to just cover the chicken parts and cover
  • Add flour or roux mix
  • Cook at low to medium heat for 2 1/2 hours stirring occasionally
  • Add 2 tablespoons parsley and minced garlic after one hour
  • Salt and pepper and seasonings are added after one hour
  • Add last 2 tablespoons of parsley after 2 hours
  • Serve over white rice

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