Stewed Chicken

This is comfort food at its finest. It's a great meal for when you have other work to do around the house.

5pound 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, chopped

4 cups chicken stock

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme

Hot cooked rice

Season chicken 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 mnutes, 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, 3 minutes or until roux is golden brown. Add onioins, sauté 3 to 5 minutes or until translucent. Ass 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 45 minutes or until chicken is tender. Serve over hot cooked rice.

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Enjoy!!!

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