stewed chicken recipe

Cut up a whole chicken, wash and pat very dry, salt, pepper and brown good in Dutch oven with a little oil. Remove from pot and in chicken fat sauté onion, very small amount of green bell pepper, celery and maybe some garlic until cooked not burned. Add two or three tablespoons of flour and cook stirring all the time until the flour is absorbed and just tinted light brown. Six minutes or so. Add half cup liquid ( white wine chicken stock water). Deglaze pan and scrape all the bits off bottom of pot. Add chicken back in and cover with stock about one inch or so above chicken. Stir well and bring to a boil. Add a good heavy tablespoon of chicken base. Better than Bouillion is very good. Check for seasoning and reduce heat to simmer. Then put lid on and set in 350 oven for a couple hours. Check liquid at an hour and add more if needed two hours remove and stir in a cup or so of milk and adjust seasonings. Return to oven for a few then stir and serve over rice, mashed potatoes or extra wide egg noodles.

I forgot to say add one chopped carrot to your vegetables at the top. Relly gives it a flavor.

If you don't like the chicken gravy you can skip the milk but this adds to it for me. Also when removing from oven to check skim any fat off.

this sounds great.

I have about an hour left on the stewed chicken and this is tasting like pure goodness. Thanks for the recipe. Happy Holidays to you and yours.

Yes I did. I am so stuffed right now I can hardly type. This dish was amazing. Very easy to follow. Only bad thing about it is once you eat it you just feel like laying on sofa the rest of the night.