New Orleans-Style Stewed Chicken

  Dinner

This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken.

New Orleans-Style Stewed Chicken

Average Rating: 4.5

TOTAL TIME: Prep: 45 min. Cook: 1 hour
YIELD: 4 servings.

Ingredients

  • 1 tablespoon dried parsley flakes
  • 2 teaspoons salt
  • 1-1/4 teaspoons pepper, divided
  • 1-1/8 teaspoons dried thyme, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon rubbed sage
  • 1 pound chicken drumsticks
  • 1 pound bone-in chicken thighs
  • 2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided
  • 1/2 cup all-purpose flour
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 celery rib, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 4 garlic cloves, minced
  • 4 cups chicken stock
  • 4 green onions, finely chopped
  • 5 drops hot pepper sauce
  • Hot cooked rice

Instructions

  • 1. In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons bacon drippings in batches; remove chicken from pan.
  • 2. Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer.
  • 3. Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour.
  • 4. Skim fat. Stir in green onions, pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice.
    Freeze option:
    Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts

1 serving: 680 calories, 48g fat (17g saturated fat), 131mg cholesterol, 1847mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 38g protein.

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