Chicken stew is the perfect weeknight dinner on a cold evening, particularly after a long weekend! In less than an hour, you can have a hearty stew on your table! Tender bites of chicken nestled in a rich, savory broth with hints of onion and bell pepper!
The flavors and texture of chicken stew are reminiscent of gumbo, due to the inclusion of a savory roux, which provides a thick base. However, this is not a gumbo.
How Does Chicken Stew Differ From Gumbo?
Gumbo is a hearty stew that contains okra. The okra gives the dish flavor, texture and depth; chicken stew does not contain okra.
What is The Holy Trinity?
The secret of this hearty dish is cooking the holy trinity in a roux. This recipe uses a prepared roux, however you can make your own roux if you prefer.
The holy trinity is simply chopped celery, onions and bell peppers sauteed in oil. The French make mirepoix; Louisianan’s make The Holy Trinity.
Luckily, the ingredient list for chicken stew is simple and cost-efficient: chicken thighs, bell pepper, onion, celery, jar of roux, oil, chicken stock, green onions and gumbo file (optional).
I serve this over white rice, but brown rice works as well. You’ll want to grab a fresh baguette or good old saltines to truly complete the meal.
Craving More New Orleans Food? Louisiana Seafood Gumbo
- 2 lbs chicken thighs (about 8 boneless, skinless thighs)
- 1/2 cup celery chopped
- 1/2 cup yellow onion chopped
- 1/2 cup green bell pepper chopped
- 32 oz. chicken stock or broth 2
- 2 tablespoons oil
- 1/4 cup roux mix -I use Kary's out of Louisiana
- salt to taste
- pepper to taste
- Gumbo file' garnish/thickener
- green onions garnish
- Preheat oven to 350 degrees
- Lightly season chicken thighs with salt and pepper
- Place seasoned chicken thighs on foil or parchment lined baking dish and bake for 30 minutes or until internal temperature of chicken is 165 degrees
- Meanwhile, in a heavy bottomed skillet (cast iron recommended) and on medium heat, add oil, onions, bell peppers and celery; cook about 5 minutes
- Add roux mix to onion mixture and allow to cook for 10 minutes. (This will be very thick and clumpy).
- Gradually add chicken broth to roux and onion mixture; continue stirring and adding more broth until the consistency of the roux is smooth
- Remove cooked chicken from oven; pull chicken from bone and place in the skillet with onion mixture
- Allow to simmer, covered for 20 minutes
- Serve over white rice
- Add gumbo file seasoning to finished product for a thicker stew (optional)
- Garnish with chopped green onions
- If chicken thighs have the skin on, you have two options:
- Remove skin prior to baking thighs -or-
- Boil skin-on thighs in water; remove skin after thighs have cooled
- White meat can be used for this recipe, but the dark meat gives the richest flavor.
- The flavor of this chicken stew intensifies and gets better after it has sat awhile. If time permits, allow the cooked stew to sit on the stove with no heat for about 30 minutes. Then bring back to simmer and serve.
- Powdered Roux - usually in the baking section; follow directions
- Roux in a Jar - usually in the "International" section; ask your grocer to help you find it. Technically, it's a "soup starter" for lack of a better explanation. If your grocer doesn't have it, ask them to order it. There are two jarred roux's I like to use: Kary's and Bootsie's. Both from Louisiana.
- Homemade Roux - always first choice; learn how to make a homemade roux for any dish here.