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New Orleans-Style Stewed Chicken

Name: New Orleans-Style Stewed Chicken
Prep time: 45 min
Cook time: 60 min
Total time: 1 h 45 min
Yield: 4 servings.
Cuisine: North America, Cajun
Ingredients: 1 tablespoon dried parsley flakes; 2 teaspoons salt; 1-1/4 teaspoons pepper, divided; 1-1/8 teaspoons dried thyme, divided; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/4 teaspoon white pepper; 1/4 teaspoon cayenne pepper; 1/4 teaspoon rubbed sage; 1 pound chicken drumsticks; 1 pound bone-in chicken thighs; 2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided; 1/2 cup all-purpose flour; 1/2 pound sliced fresh mushrooms; 1 medium onion, chopped; 1 medium green pepper, chopped; 1 celery rib, chopped; 1 jalapeno pepper, seeded and finely chopped; 4 garlic cloves, minced; 4 cups chicken stock; 4 green onions, finely chopped; 5 drops hot pepper sauce; Hot cooked rice

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Test Kitchen Approved

Total Time

Prep: 45 min. Cook: 1 hour

Makes

4 servings

Updated: Mar. 10, 2022

This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan

New Orleans-Style Stewed Chicken Recipe photo by Taste of Home

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Ingredients

1 tablespoon dried parsley flakes
2 teaspoons salt
1-1/4 teaspoons pepper, divided
1-1/8 teaspoons dried thyme, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1 pound chicken drumsticks
1 pound bone-in chicken thighs
2 tablespoons plus 1/2 cup bacon drippings or olive oil, divided
1/2 cup all-purpose flour
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
1 jalapeno pepper, seeded and finely chopped
4 garlic cloves, minced
4 cups chicken stock
4 green onions, finely chopped
5 drops hot pepper sauce
Hot cooked rice

Directions

In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan.
Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer.
Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour.
Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice.

Can you freeze New Orleans-Style Stewed Chicken?

Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.