STEWED CHICKEN Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole chicken or 6 split breast
Salt
Pepper
Tony Chachere's Creole Seasoning
Flour
Oil (enough to almost cover chicken)
1 lg. chopped onion
2 minced garlic cloves
Water
Roux recipe
1/2 cup oil (remaining after frying chicken)
1/2 flour
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Directions: |
Directions: Clean and wash chicken. Cut chicken up into pieces. Season chicken with spices. Let chicken set in spices will oil gets hot in large heavy pot. Fry chicken until all chicken has been fried golden brown. Remove all chicken and set aside.
Pour off some grease. Leave the drippings in the pot from frying chicken. Leave at least 1/2 cup oil in pot add 1/2 cup flour and brown on very low heat until the flour mixture is about the color of pecans. Stirring constantly to make sure it doesn't burn.
When roux is done add onions and sauté' until translucent. Gradually add 2-4 water until gravy has right consistency. When gravy has thicken add fried chicken back into pot and salt and pepper to taste. Simmer for 1 hour at least. Serve over a bed of cooked rice. |
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Personal
Notes: |
Personal
Notes: This was a meal that my MawMaw Lena prepared on a regular bases. She would make a couple pecan pies to go with this meal.
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