Southern Style Stewed Chicken

70 mins
Serves 6
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Directions

  1. 1In a bowl, mix together the chicken thighs with olive oil, onion powder, garlic powder, seasoned salt, black pepper, and dried thyme.
  2. 2In a bowl, mix together the chicken thighs with olive oil, onion powder, garlic powder, seasoned salt, black pepper, and dried thyme.
  3. 3In a bowl, mix together the chicken thighs with olive oil, onion powder, garlic powder, seasoned salt, black pepper, and dried thyme.
  4. 4In a heavy bottom pot over medium heat, sear the chicken in vegetable or canola oil for 2–4 minutes per side, in batches.
  5. 5In a heavy bottom pot over medium heat, sear the chicken in vegetable or canola oil for 2–4 minutes per side, in batches.
  6. 6In a heavy bottom pot over medium heat, sear the chicken in vegetable or canola oil for 2–4 minutes per side, in batches.
  7. 7Remove chicken from the pot and set aside.
  8. 8Remove chicken from the pot and set aside.
  9. 9Remove chicken from the pot and set aside.
  10. 10Add butter to the pot, then add chopped or processed onions, bell peppers, and celery and sauté until softened.
  11. 11Add butter to the pot, then add chopped or processed onions, bell peppers, and celery and sauté until softened.
  12. 12Add butter to the pot, then add chopped or processed onions, bell peppers, and celery and sauté until softened.
  13. 13Stir in the cornstarch.
  14. 14Stir in the cornstarch.
  15. 15Stir in the cornstarch.
  16. 16Add the chicken broth, deglaze the pot, and return the chicken to the pot.
  17. 17Add the chicken broth, deglaze the pot, and return the chicken to the pot.
  18. 18Add the chicken broth, deglaze the pot, and return the chicken to the pot.
  19. 19Add heavy cream (optional), black pepper to taste, and Badia Complete Seasoning to taste.
  20. 20Add heavy cream (optional), black pepper to taste, and Badia Complete Seasoning to taste.
  21. 21Add heavy cream (optional), black pepper to taste, and Badia Complete Seasoning to taste.
  22. 22Add 1 bay leaf.
  23. 23Add 1 bay leaf.
  24. 24Add 1 bay leaf.
  25. 25Add ½ cup of water.
  26. 26Add ½ cup of water.
  27. 27Add ½ cup of water.
  28. 28Cook covered for 20 minutes, then uncovered for 20–30 minutes, stirring occasionally to prevent sticking and burning.
  29. 29Cook covered for 20 minutes, then uncovered for 20–30 minutes, stirring occasionally to prevent sticking and burning.
  30. 30Cook covered for 20 minutes, then uncovered for 20–30 minutes, stirring occasionally to prevent sticking and burning.
  31. 31Serve over white rice.
  32. 32Serve over white rice.
  33. 33Serve over white rice.

Ingredients

  • 2 lbs Skinless Chicken Thighs
  • 2 lbs Skinless Chicken Thighs
  • 2 lbs Skinless Chicken Thighs
  • 0.25 cup Vegetable or Canola Oil
  • 0.25 cup Vegetable or Canola Oil
  • 0.25 cup Vegetable or Canola Oil
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 1 tbsp Olive Oil
  • 1 tbsp Butter
  • 1 tbsp Butter
  • 1 tbsp Butter
  • 1 medium Yellow Onion
  • 1 medium Yellow Onion
  • 1 medium Yellow Onion
  • 1 small Bell Pepper
  • 1 small Bell Pepper
  • 1 small Bell Pepper
  • 1 stalk Celery
  • 1 stalk Celery
  • 1 stalk Celery
  • 1 tsp Badia Complete Seasoning
  • 1 tsp Badia Complete Seasoning
  • 1 tsp Badia Complete Seasoning
  • 4 cups Chicken Broth
  • 4 cups Chicken Broth
  • 4 cups Chicken Broth
  • 0.5 cup Water
  • 0.5 cup Water
  • 0.5 cup Water
  • 1 heaping tbsp Cornstarch
  • 1 heaping tbsp Cornstarch
  • 1 heaping tbsp Cornstarch
  • 2 tbsp Heavy Whipping Cream
  • 2 tbsp Heavy Whipping Cream
  • 2 tbsp Heavy Whipping Cream
  • 1 tbsp Onion Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 tsp Garlic Powder
  • 1 heaping tbsp Seasoned Salt
  • 1 heaping tbsp Seasoned Salt
  • 1 heaping tbsp Seasoned Salt
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 1 tsp Black Pepper
  • 0.5 tsp Dried Thyme
  • 0.5 tsp Dried Thyme
  • 0.5 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 1 Bay Leaf

Equipment

food processorheavy bottom pottongs