Southern Stewed Chicken and Gravy Recipe: Stick-to-Your-Bones Comfort Food

A close-up of a red Dutch oven filled with a mouthwatering chicken stew recipe—braised chicken, potatoes, and vegetables simmer in a rich, brown, seasoned sauce on the stovetop.

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5 from 3 votes

Southern Stewed Chicken and Gravy Recipe: Stick-to-Your-Bones Comfort Food

Creole-seasoned thighs and drumsticks stewed in a homemade vegetable gravy, with optional potatoes.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Sauce

Cuisine: Southern

Keyword: chicken, gravy, Southern, stewed

Servings: servings

Ingredients

4-5 chicken thighs and drumsticks (about 2-3 lbs. total)
1 tablespoon Creole kick seasoning
2 teaspoon 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

Instructions

Pat the chicken thighs and drumsticks dry with paper towels. Season both sides with the listed Creole Kick seasoning, onion powder, garlic powder, poultry seasoning, and Italian seasoning.
Heat the vegetable oil in a large stockpot or Dutch oven over medium-high heat. Brown the chicken for about 3 minutes per side, working in batches if needed. Transfer to a plate and continue directly with the gravy; the chicken will finish cooking in the pot.
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.
Return the browned chicken thighs and drumsticks to the pot with any juices. Keep the chicken mostly submerged in the gravy. Cover and gently simmer for about 1 hour, until the chicken reaches 165°F away from the bone and is tender. Continue cooking as needed for larger pieces.
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!

Notes

Keep the pot at a gentle simmer and cook chicken to 165°F away from the bone, then continue until tender.
Optional potatoes go in after the first hour of simmering and add 30–60 minutes; cook until fork-tender.
Taste before salting: Creole Kick and chicken broth contribute salt. Lower-sodium broth gives you more control.

Estimated nutrition: Per 1/6 recipe, using the middle of the listed chicken, broth, and celery ranges, an equal bone-in weight mix of thighs and drumsticks, and edible-yield references with skin retained. Includes all gravy and fats; excludes optional potatoes, serving rice, and extra salt or pepper. Seasoning-label values are rounded and actual brands and portions vary.

Nutrition