Southern Stewed Chicken and Gravy Recipe: Stick-to-Your-Bones Comfort Food
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!
Servings: 6 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
- 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!
Nutrition
Serving: 1g | Calories: 80kcal