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New Orleans-Style Stewed Chicken

New Orleans-Style Stewed Chicken

New Orleans-Style Stewed Chicken is a classic Southern dish known for its rich blend of herbs, spices, and fresh ingredients simmered to tender, juicy perfection. This soulful recipe captures the authentic flavors of New Orleans cuisine with simple, wholesome ingredients, making it perfect for comforting family meals or cozy solo dinners. Its versatility allows for easy adaptations to suit various dietary preferences or ingredient availability.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

Chicken

  • Bone-in, skin-on chicken thighs or drumsticks (about 3 to 4 lbs)

Vegetables

  • 2 bell peppers, chopped finely
  • 2 onions, chopped finely
  • 2 celery stalks, chopped finely
  • 4 garlic cloves, minced
  • 2 cups tomatoes (fresh diced or canned)

Liquids & Fats

  • 2 tablespoons olive oil or butter
  • 3 cups chicken broth (or vegetable broth for vegetarian option)

Seasonings & Herbs

  • 2 tablespoons Creole seasoning (blend of paprika, cayenne, thyme, and more)
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Prepare Your Ingredients: Wash and pat dry the chicken pieces. Chop bell peppers, onions, and celery finely to ensure even cooking and seamless blending into the sauce. Mince the garlic and dice tomatoes if using fresh.
  2. Brown the Chicken: Heat olive oil or butter in a heavy-bottomed pot over medium-high heat. Lightly season chicken with salt and pepper, then brown in batches to create a golden crust on all sides. This step seals in flavor and texture.
  3. Sauté the Vegetables: In the same pot, add chopped bell peppers, onions, celery, and garlic. Cook gently until softened and fragrant, scraping up any browned bits left by the chicken to add depth to the stew.
  4. Add Tomatoes and Seasonings: Stir in diced or canned tomatoes, Creole seasoning, bay leaves, and any extra herbs like thyme. Cook for a few minutes to allow flavors to mingle and deepen.
  5. Simmer with Broth: Return the browned chicken to the pot, pour in chicken broth just enough to cover the chicken, then bring to a gentle simmer. Cover and cook on low heat for about 45 minutes, stirring occasionally until the chicken is tender and sauce thickens.
  6. Finish and Serve: Remove bay leaves and sprinkle chopped fresh parsley over the top. Adjust seasoning as needed. Serve warm straight from the pot.

Notes

  • Brown chicken in batches to avoid overcrowding and achieve caramelization.
  • Use bone-in chicken for juicier meat and richer flavor.
  • Simmer slowly and gently for the best texture and sauce consistency.
  • Adjust seasoning gradually, tasting before serving.
  • Fresh parsley adds brightness and a vibrant finish—do not skip.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Southern, New Orleans, Creole
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 2 g
  • Protein: 30 g
  • Cholesterol: 90 mg

Keywords: New Orleans stewed chicken, Creole chicken, Southern chicken stew, soulful chicken recipe, authentic New Orleans recipe, stewed chicken