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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.
Six pieces of chicken (drumsticks and thighs) browned in a Dutch oven on a stove top
Serious Eats / Amanda Suarez
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.
A four image collage. Clockwise from upper left: Onions and celery being stirred in a dutch oven while scraping up browned bits left from chicken; flour being added to the softened onions and celery; a close up of flour browned on the floor of the Dutch oven; stock added to Dutch oven and brought to a boil.
Serious Eats / Amanda Suarez
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.
Two image collage. Top image: spices added to boiling stock. Bottom image: close-up of chicken cooking in stock, showing the chicken pieces mostly submerged
Serious Eats / Amanda Suarez
If desired, break apart chicken and remove bones. Serve over rice, grits, or pasta.
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