Chicken Stew

Serves 12. Recipe is from Patton’s Caterers Inc., Slidell. The Patton family says this is “Grandma’s recipe. She cooked it two times a month on Sundays. So good and hearty. She served it over steamed rice or thin spaghetti.”

6 bonless chicken thighs

2 tbls. salt

1 tbl. cayenne pepper

2 tsps. ground black pepper

2 tsps. ground white pepper

3 tbls. vegetable oil

5 cups roux

1 lb. yellow onions, about 3, chopped

2 bell pepper, diced

1 cup chopped celery

2 quarts chicken stock

2 cups sliced medium mushrooms

2 cups chopped green onion, divided

1 cup chopped fresh parsley, for garnish

1. Cut the chicken thighs into small pieces and set aside in a small bowl. Mix together the salt and peppers. Season the chicken pieces well with about a third of the seasoning mixture.

2. In a large heavy skillet, preferably iron, add 3 tablespoons of vegetable oil and add the chicken pieces. Brown well on both sides over medium-high heat. Remove.

3. Add the roux to the skillet now and get it good and hot. Add half the yellow onions, bell pepper and celery to the hot roux. Remove from the heat and let cool, stirring occasionally.

4. Place the chicken stock in a heavy 6-quart stock pot. Add the rest of the yellow onions, bell pepper and celery, all of the sliced mushrooms and one cup of the green onions and bring to a boil over high heat. Reduce the heat to medium and begin whisking or stirring in the roux, a cup at a time, making sure it dissolves completely before you add more, until you have a medium-thick stock. It should be a little heavier than a gumbo stock.

5. Stir in the rest of the salt and pepper mixture and let simmer over low heat, stirring often, for 20 minutes. Add the chicken pieces and continue to simmer until the chicken is tender, about 1 hour.

6. To serve, sprinkle remaining green onion and parsley on top of stew.