Welcome to mt Thursday Food Blog :
In my Kitchen today I am taking a family favorite recipe and turning it into a fast and easy slow cook meal : So let’s get cooking Lisa
My family Chicken stew recipe :
- 1 ( 3-4 lb) stewing hen
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 1/4 cup garlic, diced
- 6 cups chicken stock
- 1 cup green onions, sliced
- 1 cup parsley, chopped
- salt and cracked black pepper to taste
Cut stewing hen into serving pieces. In a 2-gallon heavy-bottom sauce pot, heat oil over medium-high heat. Depending on the size, some of the larger cuts, such as the breasts, may be cut into 2 pieces. Add flour, and using a wire whisk, stir constantly until light brown roux is achieved. Do not scorch. Should black specks appear, discard and begin again.When browned, add onions, celery, bell pepper, garlic and mushrooms. Sauté approximately 10 to 15 minutes or until vegetables are wilted. Add hen pieces and sauté in roux mixture for 5 to 10 minutes. Slowly add chicken stock, 1 ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer and cook for 1 hour or until hen is tender. Add chicken stock if necessary to retain volume of liquid. Add green onions and parsley and season to taste using salt and cracked black pepper. Cook an additional 20 minutes. Serve with white rice and My grandmother’s biscuit.
My slow cook one pot version:
This version use all store bought ingredients- that I keep on hand .
- 4-5 skinless boneless Frozen Chicken
- 2 C of all chopped Trinity (Season Blend)
- 4 C of prepared chicken broth
- 2 T of jar Dark roux ( or made ahead roux)
- salt,pepper and bay leaf.
In my large slow cooker set to low 6-8 hours . I place frozen chicken,chopped seasoning, stock and roux. And let cook. Before serving I check to see if the gravy needs to be thicken a little. I serve mine with with white Rice and Baked Frozen biscuits but can will do.