Ingredients for Steph's Savory Stewed Chicken
- Chicken
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- Onions
- 2 stalks celery (chopped)
- 1 green bell pepper (chopped)
- Chicken Broth
- Stewed Tomatoes
- Hot Water
- Bay Leaves
- Garlic
- Salt
- Pepper
- Garlic Powder
- Dried Oregano
- Dried Thyme
- Dried Rosemary
- Onion Powder
- Chives
- Italian Seasoning
- Seafood Seasoning
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How to Make Steph's Savory Stewed Chicken
- Make a dark roux: In a large pot or Dutch oven, whisk together 1/4 cup all-purpose flour and 1/4 cup vegetable oil over medium heat. Cook, stirring constantly, until the mixture is a deep brown color (about 8-10 minutes).
- Sauté vegetables: Add 1 medium onion (chopped), 1 green bell pepper (chopped), 2 stalks celery (chopped), and 4 cloves garlic (minced) to the roux. Stir constantly for 1 minute until fragrant.
- Add remaining ingredients: Stir in 2 lbs bone-in, skin-on chicken thighs, 1 (28 ounce) can crushed tomatoes, 1 cup chicken broth, 1/2 cup dry white wine, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a simmer: Stir well to combine all ingredients. Bring the mixture to a simmer, then reduce heat to low.
- Simmer until chicken is cooked through: Cover and simmer for 1 hour and 15 minutes, or until the chicken is cooked through and easily shreds with a fork, stirring occasionally to prevent sticking.
- Shred chicken (optional): If desired, remove the chicken from the pot and shred it with two forks.
- Serve: Return the shredded chicken to the pot (or leave whole if preferred). Serve the stewed chicken over your choice of cooked pasta (bowtie, penne, gnocchi) or rice. Garnish with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
31g
Fat
38g
Carbs
9g
