Fried Chicken Stew-- and Rice Recipe #32154
What? Another chicken dish? A one and a half pot meal if you reheat the rice in the microwave. This also works great with chicken thighs--maybe better.
by T. Woolfe
40 min | 10 min prep
SERVES 4
- 1 cut up frying chicken
- 1/4 cup flour
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon cayenne
- 3 tablespoons butter, plus a little oil
- 1 medium yellow onion, medium chop
- 2-3 garlic cloves, mashed
- 1 teaspoon dried thyme
- 2 tablespoons parsley, chopped
- 1 bay leaf, don't forget to remove
- 1 dash worcestershire sauce
- 2 cups liquid rose wine or chicken stock or beef stock or water, if you must
- 1/4 cup julienned bell pepper, green and red (optional)
- cooked rice, for 4 servings
- Mix flour, black, and cayenne pepper and coat the chicken.
- Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
- Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
- Do the Roux-Dance till it's very light brown, about 1 brew should do.
- Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
- Add the 2 cups of liquid, stir a moment to thicken.
- Awww go ahead and try the Rose' grynn.
- Add the VERY optional bell pepper strips.
- Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
- Check the seasoning.
- Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.
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5 stars