Cooking On A Budget: Stewed Chicken

Monday, November 4, 2013

Stewed Chicken

My mother made this comfort food recipe when we were growing up and it was so simple, yet so delicious.  Again, it is a one pot comfort food recipe that is so inviting and gives off the best aroma when simmering away on the stove. A great dish for the colder seasons, however this meal tastes good any ole day of the year!
The great thing about a one pot comfort food recipe is that you can add any other vegetables right to the pot. So if you have a left over vegetable toss that in as well!

My mother made her homemade biscuits or dumplings with Bisquick. I can remember looking forward to this dish no matter which one she made.  Serve with your favorite home style biscuit recipe or take help from the grocery store and purchase a canned variety or biscuits from the bakery section. This is a one pot comfort food recipe that is hearty, healthy and delicious.  You can easily adjust the amounts to fit your families’ needs. 

For tonight I decided to serve this over egg noodles which paired well with this recipe.
  • 6-8 Pieces of Chicken – whatever parts you like best
  • 1 large Sweet Onion – small dice
  • ¾ lb. Carrots – bite size chunks
  • 2 stalks Celery – medium dice
  • 1 box good Chicken Stock
  • Shortening – such as Crisco®
  • olive oil
  • Flour for dredging
  • 1 pinch Poultry Seasoning
  • 1 pinch dried Thyme
  • 3 leaves fresh sage minced
  • granulated garlic to taste
  • onion powder to taste
  • 1 tbsp. dried Parsley Flakes
  • Salt and Pepper to taste

  1. Wash the chicken under cold water. Thoroughly dry the chicken with paper towels. Season both sides of the chicken with salt, pepper, granulated garlic and onion powder.
  2. In a bowl mix a heaping cup of flower with the same seasonings you used on the chicken and whisk around to incorporate.
  3. Dredge the chicken in the flour and shake off the excess.
  4. In a dutch oven or other deep sauce pot over medium high heat melt some shortening to cover the pans bottom.
  5. Add in the chicken to the pan skin side down and then brown the skin over a medium to medium low flame. Flip it over and brown the other side for a minute or two. Move to a waiting platter while you finish all the pieces.
  6. Let the pan cool down a bit and empty out the fat.
  7. Drizzle a little bit of olive oil in the pan and over medium low heat cook the onions and celery until they become wilted. Season to taste with just a little salt and pepper and add in the chopped sage and the dried parsley flakes.
  8. Add the chicken pieces back to the pan and cover with the chicken broth until it almost covers the chicken. If need be add a little bit of water.
  9. Cover and simmer for 1/2 hour. Then add in the carrots and cook for another hour, uncover during the last 15 minutes to allow a concentration of flavors to develop.
  10. Your sauce should be a little thick and if not, make a slurry of cornstarch and water or broth. Remove the chicken pieces from the pan, let the mixture come up to a boil over medium high heat and add the slurry a little at a time whisking until you achieve the thickness of sauce you want.

This is the amount of liquid you will need at the beginning. I did find I had to thicken the sauce. If you find you have too much oil skim it before making the sauce. I used my handy fat separator gadget. You know how I love my gadgets.

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