Sunday at my house was chicken day. As long as I can remember, Momma would cook chicken on Sunday. She would stew the chicken more often than not. We always ate it over rice. Momma would serve a simple coleslaw made with a little vinegar, salt and black pepper. She also usually cooked up a green bean dish to go along with the stew.
1 stewing chicken cut up
½ cup oil (Canola is good but I usually use olive oil. I’ve tried using a little less oil, but you’ll
need every drop of it for the roux.
3 tbs flour
1 medium onion, chopped
2 stalks celery, chopped
1 small bell pepper chopped
2 fresh cayenne peppers (You can use any kind of pepper with heat here. Just remember that different peppers taste different and pack different amounts of heat.)
4-6 mushrooms, chopped
2 cups chicken broth or stock
2 or 3 medium potatoes, cut into bite-size pieces
¼ cup onion tops or shallots, chopped
2 tbs parsley or cilantro, chopped (I use cilantro, but it is an acquired taste and not a part of the
Heat the oil. While it is heating, season the chicken. (I use a little salt, black pepper and ground cayenne pepper. Add the chicken to the hot oil and brown. Remove the chicken and set aside. (I usually let is drain on a paper towel or two.) Add the flour to the oil/drippings and stir constantly until browned. (That’s your roux and I like it about a tan color for chicken stew.) Lower the heat and add the onion, celery, bell pepper, and cayenne peppers to the roux. Cook, stirring constantly, until the onion is translucent. Add the chopped mushrooms and cook about one or two minutes more, until mushrooms look cooked. Add the broth, potatoes, and return the chicken. Cover and simmer for two or three hours. Stir occasionally to prevent sticking. Add parsley and onion tops about five minutes before serving. Serve over hot rice with coleslaw and green beans on the side. A beer or glass of white wine goes good with this. C’est bon.
Leave a comment if you've got a different version or you do something different. You can bet I'll try it.