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Clean recipe · seriouseats.com

Lowcountry Stew Chicken

A South Carolina stew in a deeply flavored, light-bodied sauce.

Original recipe: seriouseats.com

Archived copy captured 2022-01-18

Yield:
4 servings
Prep:
5 min
Cook:
90 min
Total:
95 min
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Ingredients

  1. 1 ½ pounds (680g) bone-in, skin-on chicken drumsticks and/or thighs
  2. Kosher salt and freshly ground black pepper
  3. 3 tablespoons (45ml) neutral oil, such as vegetable or peanut, divided
  4. 1 medium (8-ounce; 225g) yellow onion, thinly sliced
  5. 1 to 2 ribs celery (1 ½ ounces; 40g), thinly sliced
  6. 2 tablespoons all-purpose flour (½ ounce; 16g)
  7. 4 cups (1L) homemade or low-sodium, store-bought chicken stock (see note)
  8. 1 teaspoon garlic powder
  9. ½ teaspoon onion powder
  10. ¼ teaspoon ground dried sage
  11. ¼ teaspoon ground dried oregano
  12. ¼ teaspoon smoked paprika
  13. Cooked rice, grits, or buttered pasta, for serving

Instructions

  1. Season chicken all over with salt and pepper. In a Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 6 minutes. Using tongs, turn chicken and cook on opposite sides until browned, about 5 minutes longer. Remove from heat and transfer chicken to a platter. Set aside.
  2. Reduce heat to medium, add onion and celery, and cook, stirring to prevent scorching, until softened, about 5 minutes. Stir in the remaining 1 tablespoon (15ml) oil along with the flour and cook, stirring constantly, until peanut butter or darker in color, 3-5 minutes. While stirring vigorously, slowly add the stock. Increase heat to medium-high and bring to a boil, then boil until slightly thickened, about 1 minute.
  3. Reduce heat to medium, then stir in garlic powder, onion powder, ground sage, ground oregano, and smoked paprika. Add the chicken pieces and return liquid to a simmer. Reduce heat to medium-low, cover, and cook, gently stirring and scraping the bottom of the pot occasionally, until chicken is cooked through and beginning to fall from the bone and the sauce is reduced to a thick and silky texture, about 1 hour. Season with salt and pepper, to taste.
  4. Serve over rice, grits, or pasta.