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 14 oz 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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