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"Hunger is the best sauce in the world."--Cervantes

Stella's Chicken Stew Recipe

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This recipe for Stella's Chicken Stew is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
I Whole fryer cut up & skinned (optional)
2/3 c of flour
2/3 c of oil
I medium onion,chopped
2 cloves garlic,minced
1/2 c green onions, chopped
1/2 c celery, chopped
1/4 c green pepper, chopped
1/4 c chopped parsley
3 to 4 c water
1 tbsp salt
1/4 tsp black pepper
1/2 tsp cayenne pepper
Directions:
Directions:
In a 4qt. pot, heat oil and then stir in flour to make a roux. Just as the roux turns a light brown, stir it since it will then begin to darken quickly and may burn. Continue cooking until it reaches a golden to medium dark brown color. Add onions, green onions, garlic, celery, green pepper and parsley. Saute' these vegetables for five minutes. Add cut chicken; let simmer for ten minutes. Then add water and salt & pepper. Bring to a boil and then reduce to simmer for 45 minutes. Serve over rice.
Number Of Servings:
Number Of Servings:
6 -8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Serve with potato salad

 

 

 

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