Print

New Orleans-Style Stewed Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty, Creole classic simmered in a rich, spicy gravy made from the holy trinity of onion, bell pepper, and celery. New Orleans-Style Stewed Chicken is soulful, satisfying, and packed with flavor.

Ingredients

  • Chicken Thighs and Drumsticks: 1.5kg, bone-in, skin-on – juicy and full of flavor
  • Onion: 1 large, chopped – forms the aromatic base
  • Green Bell Pepper: 1, diced – adds sweetness and color
  • Celery: 2 stalks, diced – earthy depth and classic Creole foundation
  • Garlic: 4 cloves, minced – brings in savory depth
  • Flour: 3 tablespoons – thickens the gravy via a rich roux
  • Vegetable Oil: 3 tablespoons – used for browning and roux
  • Tomato Paste: 2 tablespoons – adds umami and color
  • Chicken Broth: 3 cups – forms the flavorful base of the stew
  • Bay Leaf: 1 – subtle aromatic complexity
  • Paprika: 1 teaspoon – smoky warmth and color
  • Thyme: 1 teaspoon dried or 1 tablespoon fresh – earthy herbal note
  • Cayenne Pepper: ¼ teaspoon – adds a Creole-style kick
  • Salt: 1½ teaspoons – enhances all flavors
  • Black Pepper: 1 teaspoon – for balanced seasoning
  • Fresh Parsley: 2 tablespoons, chopped – garnish for brightness

Instructions

  1. Preheat Your Equipment: Heat a Dutch oven or large pot over medium heat.
  2. Combine Ingredients: Season chicken with salt and pepper. Brown well on all sides, then remove and set aside.
  3. Prepare Your Cooking Vessel: In the same pot, add oil if needed. Stir in flour to make a roux, cooking until deep golden brown.
  4. Assemble the Dish: Add onion, bell pepper, and celery. Sauté 5 minutes. Stir in garlic and tomato paste until fragrant.
  5. Cook to Perfection: Return chicken to pot. Add broth, bay leaf, paprika, thyme, cayenne, salt, and pepper. Simmer covered 45–60 minutes.
  6. Finishing Touches: Remove bay leaf. Taste and adjust seasoning. Simmer uncovered if needed to thicken.
  7. Serve and Enjoy: Serve over rice or mashed potatoes, garnished with parsley and optional green onions.

Notes

  • Use bone-in chicken for the best flavor and tenderness.
  • Don’t skip browning—it builds crucial flavor.
  • Let it rest 10 minutes before serving for a richer finish.

Find it online: https://dishmio.com/new-orleans-style-stewed-chicken/