Lowcountry Stew Chicken Recipe

Why it works

  • After burning the chicken and sweating the fragrance, fry a small amount of flour with cooking fat to make a toast roux with a light and thick gravy.
  • Using chicken legs instead of whole chicken gives you tender meat without the risk of drying out.

Tell anyone who wants a chicken stew. The food may change depending on who you are talking to. That’s because there are stewed chicken dishes throughout the African diaspora, and the methods and ingredients may change, but they all evoke deep emotions. A few years ago, when I took a picture of my version and posted it on Twitter, I made a bit of a fuss. What I named “stew chicken” was different from what they were used to, so I had people from all over the world call me all the names in the sun. But the truth is that stewed chicken dishes can be found wherever there is chicken.

In my hometown of South Carolina Lowcountry, what we call “stew chicken” is a slowly cooked bird wrapped in a delicious brown gravy sauce on grits or rice. The feature is that it is served while it is warm. Others may consistently call it soup, but it’s a stew for us. A rich and light sauce made with roux. The aroma of chicken cooked on the stove with spices, herbs and savory vegetables feels like a warm hug. A bowl large enough will fill you for days. It’s food that sticks to your bones. My grandma and many grandmas in the South offered this dish as comfort food.

Gillian Atkinson



At first I was worried that many people were trying to correct it on Twitter, but I was happy about how many people wanted to know more about dishes with similar names and how to do it. is. So many were excited to share their memories of the version they ate and grew up with. For example, for many in the Caribbean, “stew chicken” should be a deep braised dish that uses burnt sugar or a browned sauce to deepen the flavor and color. But in the chicken stew I’m used to, skip the caramel-colored ingredients and instead bake the meat and additional vegetables and use the brown fondo that forms on the bottom of the pan to create a flavorful and bright color. Gravy.

Well, the recipe I provide here is not exactly what my grandmother or most grandmothers make. All the sense of comfort is still there, but with a touch of extra taste. Traditionally, these stewed chicken dishes in the South were made from slightly older chicken and cooked on the stove all day to soften the tough meat. If it is simmered for a long time, it will have a deeper taste.

Most chickens on the market today are young and tender, so my recipe shortens the long cooking times that are common with older recipes and is ready in about an hour. I also chose to use only the paws, not the entire bird. This is because the feet can withstand boiling without drying out. To make up for some of the complexity these older birds would have given to this dish, I add a lot of herbs, cook onions, and make a rich roux to add a little more depth. ..

Aromas such as onions and celery form much of the gravy flavor base, so everything else is simple. You can add vegetables such as peppers and mushrooms, but don’t think too much or make them too complicated. It is a product that is easy and easy to make.

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