Fried Chicken Stew-- and Rice

Total Time
Prep 10 mins
Cook 30 mins

What? Another chicken dish? A one and a half pot meal if you reheat the rice in the microwave. This also works great with chicken thighs--maybe better.

Ingredients Nutrition


  1. Mix flour, black, and cayenne pepper and coat the chicken.
  2. Brown the floured chicken well in a deep skillet with about half the butter and some oil, then remove to a plate.
  3. Add enough more butter to total around 3 TBS and add 3 TBS of the seasoned flour.
  4. Do the Roux-Dance till it's very light brown, about 1 brew should do.
  5. Add the chopped onion, thyme, garlic, parsley, and Worcestershire.
  6. Add the 2 cups of liquid, stir a moment to thicken.
  7. Awww go ahead and try the Rose' grynn.
  8. Add the VERY optional bell pepper strips.
  9. Return the well browned chicken pieces and simmer over a lo flame until the chicken is tender.
  10. Check the seasoning.
  11. Serve with the chicken pieces next to, and the juice and goodies over the cooked rice.
Most Helpful

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!!!!

crawfish pie January 14, 2003

Excellent and remarkably easy, too, just as it is. A winning combo for sure. Great flavor. My husband loves it also, so I'll be making this one often. Thanks for posting.

Deb G September 11, 2006

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.

Nose May 20, 2006