Stewed Chicken

The Back Story


·      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


-      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

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)


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