If you’re looking to bring some Southern comfort into your kitchen, this Southern Stewed Chicken and Gravy is where it’s at! Imagine juicy chicken legs and drumsticks simmering in a rich, savory homemade gravy, cooked low and slow until it’s so tender it falls right off the bone. Whether you’re cooking for your family or preparing a dish for a gathering, this recipe will have everyone coming back for seconds. Let’s dive into the ultimate Southern comfort food that’ll stick to your bones and leave you fully satisfied!
First things first—why should you even think about making this Southern Stewed Chicken and Gravy? Let me tell you. This dish isn’t just your everyday dinner; it’s a hug on a plate. We’re talking tender, melt-in-your-mouth chicken legs and drumsticks swimming in a homemade gravy so flavorful, you’ll want to bathe in it (okay, maybe that’s just me). This recipe brings out all the deep, savory flavors of the South with simple ingredients you probably already have in your pantry. It’s a dish that gets better with every bite.
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This meal is perfect for those days when you want to feed your soul, not just your stomach. Plus, it’s super versatile! Whether you’re making it for a weeknight dinner, Sunday supper, or even a big family gathering, this dish fits every occasion. And guess what? It pairs perfectly with just about anything—mashed potatoes, cornbread, or fluffy white rice. Whatever you’ve got on hand, this dish will elevate it.
Ingredients You’ll Need
Alright, let’s get down to business. Here’s what you’re going to need to make this mouth-watering Southern Stewed Chicken and Gravy.
- 4-5 chicken legs and drumsticks (about 2-3 lbs total)
- 1 tablespoon Creole kick seasoning
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon poultry seasoning
- 1 tablespoon Italian seasoning
- 1/4 cup vegetable oil
- 1/2 stick butter (4 tablespoons)
- 1 small onion, finely diced
- 1/2 bell pepper, finely diced
- 1-2 celery stalks, finely chopped
- 1 tablespoon minced garlic
- 1/2 cup all-purpose flour
- 4-5 cups chicken broth
- 2 potatoes, peeled and cut into small chunks (optional)
- Salt and pepper to taste
- Cooked white rice, for serving
Now, you could always swap out a couple of things, but this combination? It’s a winner every time.
Step-by-Step Guide: How to Make Southern Stewed Chicken and Gravy
Let’s walk through the process of making this dish. It’s straightforward, but that doesn’t mean it won’t blow your mind with how delicious it turns out.
Step 1: Season the Chicken
Start by patting your chicken legs and drumsticks dry with a paper towel. This helps them get that nice golden crust when you brown them. Now, season them like you mean it! You want every bite packed with flavor, so sprinkle those legs and drums with Creole kick seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning. Make sure you get both sides of the chicken pieces coated nicely.
Step 2: Brown the Chicken
In a large stock pot or Dutch oven, heat up your vegetable oil over medium-high heat. Once that oil is hot, carefully add the chicken to the pot, skin-side down first. Let it brown on each side for about 3 minutes. You’re not trying to cook it all the way through just yet—this is all about developing flavor and sealing in those juices.
Once browned, remove the chicken from the pot and set it aside for a minute. Don’t worry if it’s not fully cooked; it’s going to finish up in that gravy later.
Step 3: Sauté the Vegetables
Now, it’s time to build the base for that rich gravy. Lower the heat to medium and add your butter to the same pot. Once it’s melted, throw in the diced onion, bell pepper, celery, and minced garlic. Sauté the veggies for about 2-3 minutes until they soften up and your kitchen starts smelling like heaven.
Step 4: Make the Gravy
This is where the magic happens! Sprinkle in the flour over your sautéed vegetables and stir continuously for about 1 minute. You want to cook off that raw flour taste but also create a thickening agent for the gravy. Slowly pour in your chicken broth while stirring to avoid lumps. Use your spoon or spatula to scrape up any bits stuck to the bottom of the pot—that’s where the flavor is hiding!
Bring the mixture to a simmer, and watch as it thickens into a beautiful, velvety gravy.
Step 5: Add the Chicken Back to the Pot
Nestle those browned chicken legs and drumsticks back into the pot, making sure they’re mostly submerged in that luscious gravy. Lower the heat to a simmer, cover the pot, and let it cook for about an hour. You’ll know it’s ready when the chicken is so tender it falls off the bone.
Step 6: Optional—Add the Potatoes
If you’re feeling extra hearty, go ahead and add your chopped potatoes after the chicken has simmered for about an hour. Cover and cook for an additional 30 minutes to an hour until the potatoes are fork-tender and have soaked up all that gravy goodness.
Step 7: Taste and Serve
Before you serve, give the gravy a quick taste and adjust the seasoning if needed. It’s unlikely you’ll need to add much, though, because that Creole kick and poultry seasoning already packed a punch. Serve the stewed chicken and gravy over a bed of warm white rice and get ready to dig in!
Expert Tips and Tricks
- Brown Your Chicken Well: Don’t skip the step of browning your chicken legs and drumsticks. This gives the dish a deeper flavor and locks in the juices.
- Use Low Heat: Once your chicken is back in the pot, cook it low and slow. This is what makes the meat fall-off-the-bone tender.
- Thicker Gravy: If you like your gravy extra thick, let it simmer uncovered for the last 15 minutes to reduce. Alternatively, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the gravy to thicken.
- Don’t Overcook the Potatoes: If you’re adding potatoes, make sure you keep an eye on them. You want them tender but not falling apart.
- Sautéing Adds Flavor: Sautéing the onions, bell peppers, celery, and garlic in butter adds richness to the gravy. This step shouldn’t be rushed!
15 Variations of Southern Stewed Chicken and Gravy
Here are some creative spins on the classic recipe to keep things fresh:
- Spicy Stewed Chicken: Add cayenne pepper or a few dashes of hot sauce for a kick.
- Creamy Stewed Chicken: Stir in 1/2 cup of heavy cream at the end for a richer, creamier gravy.
- Herb-Infused Gravy: Add fresh thyme or rosemary for a more herbal flavor.
- Mushroom Stewed Chicken: Add sliced mushrooms to the vegetable mix for an earthy flavor.
- Tomato-Based Gravy: Add a can of diced tomatoes for a tangy twist.
- Smoky Flavor: Use smoked paprika or add a couple of smoked turkey wings to the pot.
- Southern BBQ Stewed Chicken: Add a splash of BBQ sauce to the gravy for a tangy, smoky flavor.
- Honey Garlic Stewed Chicken: Add honey and extra garlic for a sweet and savory version.
- Veggie-Packed Stewed Chicken: Add carrots, peas, or green beans to bulk up the dish.
- Lemon-Herb Stewed Chicken: Add fresh lemon juice and zest for a bright, citrusy flavor.
- Caribbean Stewed Chicken: Use jerk seasoning instead of Creole kick and swap out the Italian seasoning for thyme and allspice.
- Cheesy Gravy: Stir in some shredded cheddar cheese at the end for a cheesy, creamy gravy.
- Pineapple Chicken: Add chunks of pineapple for a sweet and savory combo.
- Maple Mustard Chicken: Add a mix of maple syrup and Dijon mustard to give it a tangy sweetness.
- Slow Cooker Version: Brown your chicken, sauté your veggies, and throw everything in the slow cooker. Let it cook on low for 6-8 hours.
What to Serve with Southern Stewed Chicken and Gravy
This dish is versatile, and here are 15 ideas of what you can serve alongside:
- White Rice: The classic choice.
- Mashed Potatoes: Creamy mashed potatoes are perfect for soaking up that gravy.
- Buttermilk Biscuits: Ideal for sopping up every last drop.
- Cornbread: Sweet or savory, cornbread adds that Southern touch.
- Collard Greens: A side of greens balances out the richness of the dish.
- Green Beans: A light and simple vegetable side.
- Mac and Cheese: Go all-in with Southern comfort and serve with mac and cheese.
- Fried Okra: A crispy side that pairs perfectly with the stewed chicken.
- Roasted Vegetables: Add some roasted carrots, zucchini, or Brussels sprouts.
- Cajun Corn Maque Choux: A sweet and spicy corn dish.
- Grits: For that Southern breakfast vibe.
- Potato Salad: A cool and creamy side dish.
- Sweet Potatoes: Roasted or mashed sweet potatoes offer a touch of sweetness.
- Fried Green Tomatoes: Tangy and crispy, they add texture to the meal.
- Cucumber and Tomato Salad: A fresh and light side to balance the richness of the gravy.
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Storage Tips
If you’ve got leftovers (which might be rare with how good this dish is), you’ll want to store them properly to enjoy later.
- Fridge: Store the chicken and gravy in an airtight container in the fridge for up to 3-4 days.
- Freezer: You can also freeze it for up to 3 months. Just let it cool completely before transferring it to a freezer-safe container.
- Reheating: When reheating, warm it slowly over low heat on the stove. You might need to add a splash of water or chicken broth to loosen up the gravy if it thickened too much in the fridge or freezer.
How Much Southern Stewed Chicken and Gravy to Make for Family Gatherings
If you’re feeding a crowd, this dish scales up easily. For a small gathering of 4-6 people, stick to about 4-5 chicken legs and drumsticks. For larger gatherings of 10-12 people, double the recipe and aim for 8-10 chicken pieces. A good rule of thumb is 1 to 1 ½ chicken legs or drumsticks per person, especially if you’ve got a lot of sides to go with it.
How Far in Advance Can I Make Southern Stewed Chicken and Gravy?
This dish is great for meal prep or making ahead of time. You can prepare the entire recipe up to 2 days in advance and keep it stored in the fridge. In fact, letting the chicken sit in the gravy for a day or two only enhances the flavor. Just reheat it slowly on the stovetop before serving, and you’re good to go!
Southern Stewed Chicken and Gravy Recipe: Stick-to-Your-Bones Comfort Food
Ingredients
Instructions
- Start by patting your chicken legs and drumsticks dry with a paper towel. This helps them get that nice golden crust when you brown them. Now, season them like you mean it! You want every bite packed with flavor, so sprinkle those legs and drums with Creole kick seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning. Make sure you get both sides of the chicken pieces coated nicely.
- In a large stock pot or Dutch oven, heat up your vegetable oil over medium-high heat. Once that oil is hot, carefully add the chicken to the pot, skin-side down first. Let it brown on each side for about 3 minutes. You’re not trying to cook it all the way through just yet—this is all about developing flavor and sealing in those juices.
Once browned, remove the chicken from the pot and set it aside for a minute. Don’t worry if it’s not fully cooked; it’s going to finish up in that gravy later. - Now, it’s time to build the base for that rich gravy. Lower the heat to medium and add your butter to the same pot. Once it’s melted, throw in the diced onion, bell pepper, celery, and minced garlic. Sauté the veggies for about 2-3 minutes until they soften up and your kitchen starts smelling like heaven.
- This is where the magic happens! Sprinkle in the flour over your sautéed vegetables and stir continuously for about 1 minute. You want to cook off that raw flour taste but also create a thickening agent for the gravy. Slowly pour in your chicken broth while stirring to avoid lumps. Use your spoon or spatula to scrape up any bits stuck to the bottom of the pot—that’s where the flavor is hiding! Bring the mixture to a simmer, and watch as it thickens into a beautiful, velvety gravy.
- Nestle those browned chicken legs and drumsticks back into the pot, making sure they’re mostly submerged in that luscious gravy. Lower the heat to a simmer, cover the pot, and let it cook for about an hour. You’ll know it’s ready when the chicken is so tender it falls off the bone.
- If you’re feeling extra hearty, go ahead and add your chopped potatoes after the chicken has simmered for about an hour. Cover and cook for an additional 30 minutes to an hour until the potatoes are fork-tender and have soaked up all that gravy goodness.
- Before you serve, give the gravy a quick taste and adjust the seasoning if needed. It’s unlikely you’ll need to add much, though, because that Creole kick and poultry seasoning already packed a punch. Serve the stewed chicken and gravy over a bed of warm white rice and get ready to dig in!
