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  • Writer's pictureTommy Centola

Stewed Chicken

Let's head to the barnyard this week with a couple of recipes featuring yardbird(chicken). The first one is a down-home recipe. Comfort food at it's best.


1 (5-pound) stewing hen, cut into pieces

Creole seasoning

1/4 cup canola oil

1/2 cup all-purpose flour

2 medium onions, chopped

3 cloves garlic, coarsely chopped

4 cup chicken stock

1 tablespoon fresh parsley, chopped

1 teaspoon thyme

Hot cooked rice


Season chicken pieces with Creole seasoning. Heat oil in a large, deep skillet over medium-high heat; add seasoned chicken and brown on both sides. Cover skillet with lid or foil and reduce heat to low; cook for 25 minutes, checking periodically to ensure nothing sticks or burns. Remove chicken and reserve.


Add flour to skillet with chicken drippings; whisk well. Increase heat to medium and cook, whisking constantly, 5 minutes or until roux is golden brown. Add onions, sauté 3 to 5 minutes or until translucent. Add garlic; sauté 1 minute. Deglaze with stock; bring to a boil, stirring well. Add parsley, thyme, and reserved chicken; stir well. Return to a boil; cover, reduce heat to low, and simmer for 45 minutes or until chicken is tender. Serve over hot cooked rice.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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