Bayou Country Chicken Stew
1 - 3 - 4 lbstewing hen, cut into pieces, skin removed
1/4 ccooking oil
1/4 call purpose flour
2 largeonions, chopped
1/2 cparsley, chopped
1/2 cgreen onions, chopped
4 clovegarlic, minced
1/2 ccelery with leaves, chopped
1 largegreen bell pepper, chopped
·salt and pepper to taste
How to Make Bayou Country Chicken Stew
- Use a black iron or other heavy pot. Put oil in pot, add flour and stir over medium high heat until roux turns a deep golden brown. Add onions and cook until edges begin to brown. Season chicken with salt and pepper, add to roux mixture. Cook until chicken begins to brown off and roux is a dark brown color. Be careful not to burn the roux. stir in garlic, celery and bell pepper, being careful not to break apart the chicken.
- Add 2 quarts of chicken stock, homemade or purchased. Bring to a boil, then reduce heat and let simmer on very low heat until the hen is tender and the stew is thick. You should taste and adjust seasoning at this point. Add parsley and green onions. Simmer for just a few more minutes, remove from heat.
- Serve hot over a bed of rice.