The Secret Behind This Dish
Frying a small amount of flour in the cooking fat after browning the chicken and sautéing the aromatics creates a delightful roux that adds a subtle thickness to the gravy. Opting for chicken legs instead of an entire bird ensures tender meat that remains juicy throughout the cooking process.
When you mention “stew chicken,” you might receive various interpretations depending on who you’re speaking with. This is because stew chicken recipes exist across the African diaspora, each with unique methods and ingredients, yet all evoke powerful emotions. A few years ago, I stirred up quite a conversation on Twitter when I shared my version of this dish. People from around the globe expressed their opinions—some even criticized me—because my “stew chicken” didn’t resemble what they were accustomed to. However, it’s important to recognize that stewed chicken can be found in every culture where chickens are raised.
In my home region of South Carolina’s Lowcountry, our version features slow-cooked chicken enveloped in a rich brown gravy, typically served over grits or rice. While some may describe it as soup-like due to its consistency, we proudly call it stew; made with roux, it boasts a deeply flavored yet light sauce. The aroma of spices and herbs mingling with vegetables while the chicken simmers is like receiving a warm embrace from your kitchen—a hearty meal that truly nourishes both body and soul. For many Southern families—including mine—this dish represents comfort food at its finest.
Initially frustrated by those trying to correct me online, I was also thrilled by how eager people were to learn about different variations of this beloved dish and share their own cherished memories associated with their family recipes. In Caribbean cultures, for instance, “stew chicken” often refers to dark braised dishes enhanced by burnt sugar or browning sauce for added depth and color. In contrast, my approach skips these caramelized elements; instead we sear our meat along with vegetables and utilize the flavorful fond left at the bottom of our pot for a lighter-colored gravy.
The recipe I’m sharing here isn’t exactly what my grandmother—or most grandmothers—would whip up; it’s been slightly elevated while still capturing all those comforting feelings associated with traditional stewed dishes. Historically in Southern kitchens, older hens would simmer all day long until their tougher meat became tender—a process that also deepened flavors significantly.
Today’s grocery store chickens are generally younger and more tender than those used in past generations; therefore I’ve streamlined this recipe so it’s ready within about an hour without sacrificing flavor or tenderness by using just drumsticks or thighs which hold up beautifully during stewing.
To enhance complexity without complicating things too much—I incorporate plenty of fresh herbs alongside sautéed onions as part of our flavor base for this gravy-rich dish! You can certainly add bell peppers or mushrooms if desired but remember: simplicity is key here!
January 2022
Lowcountry Stew Chicken Recipe
Ingredients:
- 1 ½ pounds (680g) bone-in skin-on chicken drumsticks/thighs
- Kosher salt & freshly ground black pepper
- 3 tablespoons (45ml) neutral oil (vegetable/peanut), divided
- 1 medium yellow onion (8 ounces; 225g), thinly sliced
- 1–2 ribs celery (1½ ounces; 40g), thinly sliced
- 2 tablespoons all-purpose flour (½ ounce;16g)
- 4 cups homemade/low-sodium store-bought chicken stock
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground dried sage
- ¼ teaspoon ground dried oregano
- ¼ teaspoon smoked paprika
- Cooked rice/grits/buttered pasta for serving
Instructions:
- Season your chicken generously with salt & pepper.
- Heat two tablespoons oil in a Dutch oven over medium-high heat until shimmering.
- Add seasoned chickens skin-side down & cook until browned (~6 minutes). Flip & continue cooking until browned on other side (~5 minutes). Remove from pot & set aside.
- Lower heat to medium then add onions/celery stirring occasionally until softened (~5 minutes). 5.Stir remaining tablespoon oil into pot along w/flour cooking constantly till mixture resembles peanut butter/darker (~5–10 mins). Gradually whisk in stock then increase heat bringing mixture back up till boiling before reducing slightly thickened (~1 min). 6.Add garlic powder/onion powder/sage/oregano/smoked paprika followed by returning cooked pieces back into liquid allowing everything simmer together gently covered ~30 mins till fully cooked through/tender enough fall off bone! 7.Taste seasoning adjusting if necessary before serving atop rice/grits/pasta!
Special Equipment:
Dutch oven
Notes:
Water can substitute stock if needed!
Make-Ahead Storage:
Refrigerate prepared stew up-to five days reheating gently when ready serve!