"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Stewed Chicken Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Stewed Chicken, by , is from Bless Your Heart, 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!

Contributor:  
Contributor:  
Harriet Duhe' Melancon

Category:
Category:

Ingredients:  
Ingredients:  
Seasoning Mix

1 tablespoon parsley flakes
1 tablespoon salt
1 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper

...


1 5- to 6-pound whole chicken, cut into serving pieces and trimmed of excess fat
1/2 cup plus 2 tablespoons cooking oil
1/2 cup all purpose flour
1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
3 garlic cloves, minced
4 cups chicken stock or broth
1 8-ounce package sliced mushrooms
1/2 cup thinly sliced green onions

Directions:
Directions:
In a small bowl, thoroughly combine seasoning mix.

Measure out 1 tablespoon of the seasoning mix and season the chicken pieces; set aside.

In a large deep skillet or Dutch oven, heat 2 tablespoons oil over medium-high heat.

Working in batches, add the chicken to the pan skin side down. Cook, turning occasionally, until golden brown on all sides, 6-8 minutes per batch.

Transfer to a large plate. Add reserved 1/2 cup oil to the pan; stir to melt. Once hot, make a roux by gradually adding the flour, whisking carefully and vigorously after each addition until smooth. Continue whisking and scraping the bottom of the pan to remove any brown bits until the roux is the color of peanut butter.

Add the onions, bell peppers, celery. Cook, whisking constantly, until vegetables begin to soften, about 5 minutes.

Add garlic and reserved seasoning mix; cook an additional 2 minutes.

Stir in chicken stock and bring to a boil. Return chicken pieces and accumulated juices to pan, partially cover and simmer, stirring occasionally, over medium-low heat until chicken is cooked through and tender, 45-60 minutes.

Stir in mushrooms and green onions and cook an additional 5 minutes.

Serve over rice.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!