• 1 (5 to 6 pound) chicken, cut into 8 pieces
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 2 onions, diced
  • 1/2 cup celery, diced
  • 4 cups warm water
  • 2 tablespoons poultry seasoning
  • 1 recipe Basic Rice

In a 6- to 8-quart Dutch oven over medium heat, brown chicken pieces in oil. Remove from pot and allow to cool. Remove meat from bones and set aside.

Sprinkle flour in pot and stir until brown. Add onions and celery; cook until tender. Add a little of the water slowly, scraping brown bits from bottom and stirring to combine. Add remaining water, chicken and poultry seasoning.

Reduce heat and simmer until tender (about 1 hour), stirring occasionally as stew thickens. Serve over rice.


1 Comment so far »

  1. Marytam said

    July 24 2014 @ 8:07 pm

    By far one of the simplest and most authentic versions of Chicken Stew, or “Stewed Chicken” (like my mother-in-law calls it) I’ve seen online! And I’ve been eating the best, in my momma’s kitchen, for over twenty years. The only change I would make is to leave the meat on the bone, double the amount of browned onions, and enjoy the less pretty, but more succulent soul version. It’s truly delicious. Thank you for sharing!

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