{"id":"209aefc3-48c2-405b-bafe-45f1dc9b0af6","url":"https://recipestripper.com/recipes/209aefc3-48c2-405b-bafe-45f1dc9b0af6","source_url":"https://www.seriouseats.com/lowcountry-stew-chicken-5216238","title":"Lowcountry Stew Chicken","description":"A South Carolina stew in a deeply flavored, light-bodied sauce.","servings":4,"servings_text":"4","prep_time":"PT5M","cook_time":"PT90M","total_time":"PT95M","archive":{"provider":"wayback","snapshot_url":"https://web.archive.org/web/20220118180239id_/https://www.seriouseats.com/lowcountry-stew-chicken-5216238","original_url":"https://www.seriouseats.com/lowcountry-stew-chicken-5216238","captured_at":"2022-01-18T18:02:39.000Z"},"ingredients":[{"text":"1 ½ pounds (680g) bone-in, skin-on chicken drumsticks and/or thighs","item":"bone-in, skin-on chicken drumsticks and/or thighs","quantity":1.5,"unit":"lb","metric_alternate":{"quantity":680,"unit":"g"}},{"text":"Kosher salt and freshly ground black pepper","item":"Kosher salt and freshly ground black pepper"},{"text":"3 tablespoons (45ml) neutral oil, such as vegetable or peanut, divided","item":"neutral oil, such as vegetable or peanut","quantity":3,"unit":"tbsp","preparation":"divided","metric_alternate":{"quantity":45,"unit":"ml"}},{"text":"1 medium (8-ounce; 225g) yellow onion, thinly sliced","item":"medium (8-ounce; 225g) yellow onion","quantity":1,"preparation":"thinly sliced"},{"text":"1 to 2 ribs celery (1 ½ ounces; 40g), thinly sliced","item":"ribs celery (1 1/2 ounces; 40g)","quantity":1,"quantity_max":2,"preparation":"thinly sliced"},{"text":"2 tablespoons all-purpose flour (½ ounce; 16g)","item":"all-purpose flour","quantity":2,"unit":"tbsp","preparation":"1/2 ounce; 16g"},{"text":"4 cups (1L) homemade or low-sodium, store-bought chicken stock (see note)","item":"homemade or low-sodium, store-bought chicken stock","quantity":4,"unit":"cup","preparation":"see note","metric_alternate":{"quantity":1,"unit":"L"}},{"text":"1 teaspoon garlic powder","item":"garlic powder","quantity":1,"unit":"tsp"},{"text":"½ teaspoon onion powder","item":"onion powder","quantity":0.5,"unit":"tsp"},{"text":"¼ teaspoon ground dried sage","item":"ground dried sage","quantity":0.25,"unit":"tsp"},{"text":"¼ teaspoon ground dried oregano","item":"ground dried oregano","quantity":0.25,"unit":"tsp"},{"text":"¼ teaspoon smoked paprika","item":"smoked paprika","quantity":0.25,"unit":"tsp"},{"text":"Cooked rice, grits, or buttered pasta, for serving","item":"Cooked rice, grits, or buttered pasta, for serving"}],"instructions":[{"number":1,"text":"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."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"Serve over rice, grits, or pasta."}],"date_published":"2026-10-29T23:42:17.632388+00:00","date_modified":"2026-10-29T23:42:17.632388+00:00"}