People often gather around tables for solace. It is a Louisiana country recipe, a standard Sunday dinner for the family, served with potato salad.
Chicken Stew
Makes about 8 servings
Instead of the onions, shallots and parsley, you may substitute a large container of pre-chopped Creole seasoning vegetables.
4 each chicken breasts, legs and thighs
Salt and pepper
Coarse garlic-parsley seasoning mix
½ cup oil
½ cup flour
1 to 2 chopped onions
1 small bunch shallots (green onions), chopped
1 small bunch parsley, chopped
4 or more toes (cloves) chopped garlic
1 can cream of mushroom soup
Cooked rice for serving
Wash and dry chicken pieces well, and remove some but not all of the skin. Leave it on the bone. Season chicken well with salt, pepper and the garlic-parsley mix.
Heat oil in a large pan until very hot. Add flour and stir with a whisk until the roux is the color of coffee with just a little bit of cream.
Add the chopped vegetables to the roux, stir well and let it cook down. Add the chicken and make sure the chicken is well covered with the seasoned roux mixture. Add water to cover.
Cover the pot and bring to a boil, then lower heat to a simmer and cook 1 ½ to 2 hours, until chicken starts to fall off the bone.
About two-thirds of the way through the cooking process, add the soup to thicken the mixture. Stir well.
Serve over rice.
Chicken Stew
Makes about 8 servings
Instead of the onions, shallots and parsley, you may substitute a large container of pre-chopped Creole seasoning vegetables.
4 each chicken breasts, legs and thighs
Salt and pepper
Coarse garlic-parsley seasoning mix
½ cup oil
½ cup flour
1 to 2 chopped onions
1 small bunch shallots (green onions), chopped
1 small bunch parsley, chopped
4 or more toes (cloves) chopped garlic
1 can cream of mushroom soup
Cooked rice for serving
Wash and dry chicken pieces well, and remove some but not all of the skin. Leave it on the bone. Season chicken well with salt, pepper and the garlic-parsley mix.
Heat oil in a large pan until very hot. Add flour and stir with a whisk until the roux is the color of coffee with just a little bit of cream.
Add the chopped vegetables to the roux, stir well and let it cook down. Add the chicken and make sure the chicken is well covered with the seasoned roux mixture. Add water to cover.
Cover the pot and bring to a boil, then lower heat to a simmer and cook 1 ½ to 2 hours, until chicken starts to fall off the bone.
About two-thirds of the way through the cooking process, add the soup to thicken the mixture. Stir well.
Serve over rice.
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