Stewed Chicken



-      Season chicken with salt and pepper

-      Heat 2 tablespoons of oil in a cast iron pot

-      Place chicken in pot along with ½ cup sliced onions, 2 tablespoons garlic and thyme; let chicken brown

-      Once chicken is browned, remove to a separate baking dish and bake in a 350-degree oven for 20 minutes

-      In the same pot, create a roux with 2 tablespoons of olive oil, vegetable oil and flour

-      Stir in chicken stock to create gravy

-      In a separate skillet, sauté remaining onions and garlic as well as ½ cup celery

-      Once cooked, add vegetables to pot, and let simmer

-      Remove baked chicken from oven, and serve with gravy

  • 8 ounces bone-in chicken
  • 2 cups of chicken stock
  • ¾ cup sliced onions
  • ½ cup chopped celery
  • ¼ cup olive oil
  • ¼ cup minced garlic
  • 3 tablespoons flour
  • 2½ tablespoons vegetable oil
  • 2 sprigs thyme
  • Salt and pepper to taste


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