As my children were growing up each time we visited Grandma Edith in New Orleans we would ask her to make "stewed chicken" for us. It's really just a simpler, shorter version of chicken gumbo without all the spices...and that may seem a bit boring to you, but my kids LOVED IT!! I have taken over the tradition and now my grandchildren eat it almost every time they come over...and my parents, children and friends ask ME to make it for them! It's a wonderful dish!
1 whole fresh chicken, cut into pieces
1 onion, chopped
3 cloves garlic, minced
1 cup flour
1/2 cup oil
4 cups chicken broth
salt and pepper to taste
Sprinkle the chicken on both sides with salt and pepper. Brown the pieces in a Dutch oven on all sides; drain and set aside. Make sure there is ~1/2 cup oil in the bottom of the pot. Also make sure the oil is still hot before pouring the flour into the pot; whisk together and allow the flour to simmer in the pot until it begins to brown. Stir with a wooden spoon. Wait for the roux to brown a little more and stir again. (You should be stirring about every 2-3 min.) Do not allow the roux to burn. Stir the roux until it turns a dark golden brown - usually about 30 min. Add the onion and garlic into the roux and stir together. The onion and garlic will "ball-up" in the roux but continue to cook and stir for another 10-15 min. Carefully add the chicken stock, whisking quickly to incorporate the roux. The "gravy" should be brown and thickened.
Add the chicken back into the pot and allow it to cook uncovered for at least an hour. After the chicken is completely cooked take the meat off the bones and return to the pot. Adjust the seasonings if necessary. Serve over rice.
That's it!! If you have children you really need to try this and begin a new tradition in your family!!
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