Fried Chicken Stew-- and Rice
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 cut up frying chicken
- 1⁄4 cup flour
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon cayenne
- 3 tablespoons butter, plus a little oil
- 1 medium yellow onion, medium chop
- 2 -3 garlic cloves, mashed
- 1 teaspoon dried thyme
- 2 tablespoons parsley, chopped
- 1 bay leaf, don't forget to remove
- 1 dash Worcestershire sauce
- 2 2 cups beef stock or 2 cups water, if you must
- 1⁄4 cup julienned bell pepper, green and red (optional)
- cooked rice, for 4 servings
directions
- Mix flour, black, and cayenne pepper and coat the chicken.
- Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
- Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
- Do the Roux-Dance till it's very light brown, about 1 brew should do.
- Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
- Add the 2 cups of liquid, stir a moment to thicken.
- Awww go ahead and try the Rose' grynn.
- Add the VERY optional bell pepper strips.
- Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
- Check the seasoning.
- Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.
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Reviews
-
Whoo-Weeee!!This was some good T-Boy!!Just the kinda thing we like!!I've already made it twice and there were NO lefovers!I followed your recipe to the "T" and we just loved this gumbo-esque conccotion!!!You got thumbs up from all 7 of us,not an easy task:)We will have this on our dinner table often!!Way to go!!!!
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Tender chicken and a complex gravylike sauce that turns plain rice into a decadent treat. I have made something like this before called a chicken fricasee, which does pretty much mean "fried chicken stew." I use a fairly dry Spanish rose. From the time I added the chicken back to the pot, it took about 1/2 hour or maybe a little more for the chicken to cook through and the sauce to thicken.
RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
*****************************************************
Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.