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diff --git a/recipes/low-country-stewed-chicken.txt b/recipes/low-country-stewed-chicken.txt deleted file mode 100644 index aa8e200..0000000 --- a/recipes/low-country-stewed-chicken.txt +++ /dev/null @@ -1,24 +0,0 @@ -https://www.seriouseats.com/lowcountry-stew-chicken-5216238 - -1 ½ pounds (680g) bone-in, skin-on chicken drumsticks and/or thighs -Kosher salt and freshly ground black pepper -3 tablespoons (45ml) neutral oil, such as vegetable or peanut, divided -1 medium (8-ounce; 225g) yellow onion, thinly sliced -1 to 2 ribs celery (1 ½ ounces; 40g), thinly sliced -2 tablespoons all-purpose flour (½ ounce; 16g) -4 cups (1L) homemade or low-sodium, store-bought chicken stock (see note) -1 teaspoon garlic powder -1/2 teaspoon onion powder -1/4 teaspoon ground dried sage -1/4 teaspoon ground dried oregano -1/4 teaspoon smoked paprika -Cooked rice, grits, or buttered pasta, for serving - -Directions -Season chicken all over with salt and pepper. In a Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 6 minutes. Using tongs, turn chicken and cook on opposite sides until browned, about 5 minutes longer. Remove from heat and transfer chicken to a platter. Set aside. - -Reduce heat to medium, add onion and celery, and cook, stirring to prevent scorching, until softened, about 5 minutes. Stir in the remaining 1 tablespoon (15ml) oil along with the flour and cook, stirring constantly, until peanut butter or darker in color, 5-10 minutes. While stirring vigorously, slowly add the stock. Increase heat to medium-high and bring to a boil, then boil until slightly thickened, about 1 minute. - -Reduce heat to medium, then stir in garlic powder, onion powder, ground sage, ground oregano, and smoked paprika. Add the chicken pieces and return liquid to a simmer. Reduce heat to medium-low, cover, and cook, gently stirring and scraping the bottom of the pot occasionally, until chicken is cooked through and beginning to fall from the bone and the sauce is reduced to a thick and silky texture, about 1 hour 30 minutes. Season with salt and pepper, to taste. - -If desired, break apart chicken and remove bones. Serve over rice, grits, or pasta. |