Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Chicken Stew

GlynisGlynis
Rate this
Save this recipe 1

Ingredients

  • 1 family pack thighs, boiled peeled
  • 1 family pack legs, boiled and peeled
  • 2 large chopped onion
  • 2 large chopped bell pepper
  • 4 ribs chopped celery
  • 4 tsp. minced garlic
  • 1 1/2 qts. Water
Save a shopping List

directions

  • 1

    To precook chicken,

  • 2

    Add chicken and water to fill stock pot , add one onion one bell pepper, two ribs of celery, and 2 tsp. of garlic. Boil until chicken falls off bone. Let chicken cool and peel off bone to be used in recipe.

  • 3

    To make the roux, mix flour and oil in a Dutch oven. Cook over medium heat and stir continuously until the mixture is a caramel color. When the roux is cooked, add remaining onion, celery, and bell pepper. Cook until wilted. Add chicken stock to mixture to make it easier to stir. Add chicken to the roux, and stir. Add garlic and 1 1/2 quarts water. Cook over medium heat, stirring occasionally. Add salt and pepper to taste. If stew is not dark enough, add Kitchen Bouquet to darken. Cook approximately 2 – 2 1/2 hrs. Cook stew to desired thickness.


Recipe Notes

Add a note


Recommended Recipes


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.