A rich, savory chicken stew perfect for any cold evening. Chicken stew can be made in less than an hour-perfect for a weeknight dinner.
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
About the Chicken
About the Roux
You've got 3 options and all result in an excellent flavor.