James first made his Southern Chicken Stew Recipe for me when I was asking him to make something different from the normal every day stuff. I'm blessed, my husband is a great cook, but I was craving something comforting that I hadn't had before.
This dish is so delicious and super easy to make. I would never have thought so much flavor would come from a few simple ingredients! If you like this you'll probably like my fried Chicken and Waffles, or my Smoked Chicken Thighs recipe too!
You will need: (see the recipe card further down for quantities)
- A Whole Chicken
- Creole Seasoning
- Canola Oil
- All Purpose Flour
- Bell Pepper
- Chicken Bone Broth
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🔄 Substitutions and Variations
I like to use a whole chicken as it's the most economical choice, plus you can use the carcass to make a great homemade chicken stock! If you prefer less hassle go ahead and use pre-packaged chicken pieces. Drumsticks and chicken thighs will work best.
Any vegetables will work well in this Southern Chicken Stew Recipe, I prefer the carrots and potatoes thing, but go ahead and add your favorite vegetables.
For a gluten free roux, there is a brand I recommend, Savoie's, they have a great instant gluten free roux mix.
Instead of Creole Seasoning you could use your own favorite seasoning blend.
- Step One: Cut up chicken and season with the Creole Seasoning
- Step Two: Heat oil over medium heat in a heavy cast iron pot (or Dutch oven, large pot) and sear chicken on both sides.
- Step Three: Remove Chicken and set aside...Add remaining oil and flour and cook until dark chocolate in color. See my post about making a roux.
- Step Four: Dice the onion, bell pepper and celery.
- Step Five: Add those diced onions, bell peppers and celery to the dark roux. Keep stirring until translucent.
- Step Six: Add minced garlic and cook a further 2 minutes.
- Step Seven: Add Chicken Broth and stir well.
- Step Eight: Bring to the boil then turn down to simmer, covered for 1 hour.
- Step Nine: Add the chicken back, with the carrots and potatoes
- Step Ten: Cover and simmer another hour.
🍽 How To Serve This Stew
This Southern style Chicken Stew Recipe is best served over a bed of rice, or even with mashed potatoes. Some crusty bread would be a great addition.
Once the Chicken Stew has cooled completely store in an air tight container in the refrigerator for up to four days.
These chicken recipes do freeze well. Store in a resealable freezer safe bag and make sure to mark it with the date. Freeze for up to 3 months.
Definitely! Use the same steps through to adding the stock, at that point add all the ingredients and transfer to your slow cooker and cook for 4-6 hours on high.
Yes, I believe it is. There are some paler colored stews out there, so this particular Chicken Stew recipe is definitely brown! In the south stew recipes are always going to be a dark brown.
Chicken stew is super easy to make. Once you have mastered making a roux, the rest is gravy (so to speak, lol) - seriously though, follow my steps below and you'll be making this recipe regularly.
MORE SOUTHERN RECIPES:
If you’ve tried this Southern Chicken Stew Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers! If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 1 (4lb) Whole Chicken, cut into pieces
- 1 Tablespoon Creole Seasoning
- ¾ Cup Canola Oil
- 1 Cup All Purpose Flour
- 1 Large Yellow Onion, diced
- 1 Large Stalk Celery, diced
- 1 Large Green Bell Pepper, diced
- 3 Cloves Garlic, Minced
- 6 Cups Chicken Bone Broth
- ½lb Baby Carrots
- 4 Large Red Potatoes, quartered
- Cut up and season the chicken with the Creole Seasoning
- In a large Cast Iron Pot (or Dutch Oven) over medium-high heat add ¼ Cup of canola oil. Add the seasoned chicken and sear on both sides. Remove and set to the side.
- Add remaining canola oil to the pot along with the flour. Stir well and cook until a dark chocolate color. Stir continuously so not to burn. Scrape the bottom of any chicken residues.
- Dice the onion, bell pepper and celery and once the roux (oil and flour) has reached the right color add to the pot.
- Cook until translucent. (about 4-5 minutes)
- Add the garlic and cook another 2 minutes.
- Add the chicken broth and stir well to combine.
- Bring the broth to a boil then turn down the heat to simmer, covered, for 1 hour.
- Add the chicken pieces back to the broth, along with the potatoes and carrots. Stir well and cover again. Simmer for another hour on low.
- Serve over a bed of rice, or mashed potatoes.
If the chicken stew has not thickened to your preference, the best way to thicken at the end is to add a little instant mashed potato. This works great, thickens well and adds to the flavor as there are already potatoes in the dish.
If there is too much grease for you (from the chicken skin), allow the chicken stew to cool a few minutes then skim the top.
You can use chicken breasts or chicken thighs if you prefer.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 450Total Fat 23gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 20gCholesterol 12mgSodium 826mgCarbohydrates 47gFiber 5gSugar 5gProtein 15g