Let’s talk food, food. In the South, when we said we want “food, food” we mean real, home cooking. No fast food. We want something we can feel! Something that’s a labor of love. Usually it’s some kind of meat and gravy that has been simmering on the stove for at least an hour. Today, I’m talking Southern style Stewed Chicken. It’s what my ancestors made to fill up their families. It’s relatively inexpensive and goes a long way. Plus, it’s easy to whip up. I’ll show ya!
Did you know that buying a whole chicken and cutting it up yourself will save you some coins? Go price thighs, breasts, and wing separately. Now, go look at how much a whole chicken costs. See? I got this for $4 and some cents. Can’t beat that! I cut it up and seasoned it WELL! One thing that hurts my feelings is under seasoned chicken! It may look like a lot of spice, but I promise you the chicken can handle it. Plus, this is the only time we’ll be adding seasoning in this recipe. The chicken holds the responsibility of flavoring the whole meal. It’s definitely up for the task.
Give it Some Color
Browning the chicken is an important step. Not everyone does this. But, I’m not a fan of soggy skin on chicken. So I brown to add more flavor and for crispier skin. Doesn’t take long. But, the flavor is undeniable.
This is not a quick meal. I turn the pot on low and let it go. Low and slow is the key. We want that gravy thick and the chicken melting right on off of the bone! And that’s exactly what you’ll get with this recipe. My mom always added potatoes to the mix. They soak up so much of that chicken flavor and are so delicious in this dish! It’s optional. But, I’d recommend you try it.
Some serve this over noodles. I prefer it over rice. But, that part is completely up to you. Add a green veggie and some cornbread!
Happy Cooking,B. Coop
Southern Stewed Chicken
- 1 whole chicken cut into parts
- 1 TBS Cajun seasoning
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 TBS poultry seasoning
- 1 TBS Italian seasoning
- 1/4 cup vegetable oil
- 1/2 stick butter
- 1 small onion finely diced
- 1/2 bell pepper finely diced
- 1-2 celery stalks finely chopped
- 1 TBS minced garlic
- 1/2 cup all purpose flour
- 4-5 cups chicken broth
- 2 potatoes peeled and cut into small chunks
- Salt and pepper to taste you won’t need it😉
- Cooked white rice
Season the chicken evenly with the Cajun seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning.
In a large stock pot or Dutch oven, heat the vegetable oil.
When the oil is hot, add in the chicken; skin side down first.
Brown the chicken on each side for 3 minutes.
Add the butter to the same pot and allow it to melt.
Stir in the onion, bell pepper, celery, and garlic.
Sauté for 2-3 mins.
Sprinkle in the flour.
Stir for about 1 minute or until the flour is no longer visible.
Stir in the broth
Bring to a simmer.
Add the chicken back into the pot.
Reduce the heat to low, cover with the lid, and cook for 1 hour.
Optional: After one hour of cooking, add in the potatoes.
Continue cooking for 30 mins to an hour until potatoes are cooked and chicken is as tender as you’d like.
Taste and adjust as needed
Serve over warm rice.