Stewed Chicken

Ok, so I know winter is gone…most of it anyway, but I just had to share this Stewed Chicken Recipe.  I was visiting my parents in Florida few months ago and every time I’m back home I feel this urge to make the foods I grew up with, things like Smothered Pork Chops, Fried Chicken, Fried Fish and this Stewed Chicken recipe.  I changed it up just a little for fewer calories, but I can assure you it has the same great taste!  And when I served it on top of a (tweaked) Purlow Rice recipe from my childhood and sprinkle it with fresh herbs then added a piece of my Quick & Easy Cornbread and Lawdy!  Hmmmm hmmm!  Somebody slap me!  Let me tell you what I did and then you can read the recipe below and make your own.  I added a can (almost a can) of whole, peeled tomatoes even though I crushed the tomatoes myself after straining the juice.  I mixed the tomato juice with flour and created a slurry to thicken the stew!  By doing this, I did not have to flour the chicken.  Instant calorie saver!  Give it up, go ahead, clap for me.  Hot damn!  That girl knows how eat good and lose weight!  (Humor me, I know I ate cornbread and rice…)  Now let’s get down to business.  Lol  I hope you enjoy.


1 whole chicken, cut-up (10 pieces, see below)


Smoky Paprika

Kosher salt

Fresh ground pepper

1 large onion, diced

2 stalks celery, diced

4 garlic cloves, minced

1 can whole, peeled tomatoes (break apart) separated, reserve juice and create a slurry

2 tablespoons all-purpose flour

3-4 fresh thyme sprigs

fresh rosemary, chopped

fresh sage, chopped

fresh parsley, chopped, reserve some for garnish

2 bay leaves

4 cups Chicken Stock

Canola Oil

Method of Preparation

  1. Using a large, enameled heavy bottom pot, drizzle oil in the bottom.

  2. Season chicken with turmeric, paprika, salt and pepper on all sides. Add to the hot pot and cook for about 3 to 4 minutes or until browned on all sides.  Remove to a plate and continue until all the chicken is browned.

  3. Add onions and cook until slightly translucent and their juices pick up all the brown bits at the bottom of the pot. Then add the garlic, celery and fresh herbs (not the bay leaves just yet) and stir until aromatic.

  4. Mix the reserved tomato juice and the flour to create a slurry. Stir well and set aside.

  5. Return the chicken to the pot add the chicken stock covering the chicken.

  6. Add some of the crushed tomatoes and the bay leaves.

  7. For seasonings, add the tops of the celery (whole) and cover the pot with a tight-fitting lid and allow to cook until the chicken is tender and somewhat reduced.

  8. Add the tomato slurry and stir. Mixture will begin to thicken immediately.  Season with salt and pepper to taste.  Return the lid and allow to cook for another 5 to 7 minutes.

  9. Serve over rice or mashed potatoes and of course with my Quick & Easy Cornbread!

Lisa LucibelloComment