Classic Chicken Stew with Roux
This hearty and flavorful stew features tender chicken simmered in a rich, dark roux-based gravy with the "holy trinity" of onions, bell peppers, and celery. It's perfect served over a bed of fluffy white rice.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
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Ingredients
· 3 to 6 tablespoons vegetable oil, divided
· 1 (3- to 3 1/2-lb) chicken, cut into serving pieces (breasts, thighs, legs, etc.)
· 2 1/2 teaspoons salt
· 1/2 cup all-purpose flour
· 1 medium onion, chopped
· 1 medium green bell pepper, chopped
· 1 celery rib, chopped
· 3 cups water
· 1/4 teaspoon cayenne pepper, or to taste
· 3/4 cup thinly sliced scallion greens
· Accompaniment: cooked white rice
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Preparation
1. Brown the Chicken: Heat 3 tablespoons of oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat. While the oil heats, pat the chicken pieces dry with paper towels and sprinkle them evenly with the 2 1/2 teaspoons of salt. Working in 4 batches to avoid overcrowding, brown the chicken, turning occasionally, for about 5 minutes per batch. Transfer the browned chicken to a large bowl.
2. Make the Roux: Carefully check the amount of fat in the pot. You need a total of 1/4 cup. Add enough of the remaining oil to the drippings in the pot to make 1/4 cup. Reduce the heat to moderately low. Stir in the 1/2 cup of flour with a flat metal or wooden spatula.
· Crucial Step: Cook the roux, scraping back and forth constantly (not stirring in a circular motion), until it turns the color of milk chocolate. This should take 10 to 20 minutes. Do not walk away, as the roux can burn quickly.
3. Sauté the Vegetables: Add the chopped onion, bell pepper, and celery (the "holy trinity") to the roux. Cook, scraping back and forth occasionally, until the vegetables are softened, about 8 minutes.
4. Create the Gravy and Simmer: Add the 3 cups of water to the roux and vegetable mixture. Bring to a boil, stirring occasionally. (Don't worry if the roux looks curdled at first; it will become smooth as it comes to a boil.)
Add the browned chicken and any juices that have accumulated in the bowl back to the pot. Partially cover the pot with a lid, reduce the heat to maintain a gentle simmer, and cook until the chicken is completely cooked through, 30 to 35 minutes.
5. Finish and Serve: Stir in the cayenne pepper and sliced scallion greens. Taste the gravy and adjust seasoning with additional salt if needed. Serve immediately over cooked white rice.
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Chef's Notes & Tips
· The Roux is Key: The constant back-and-forth scraping motion is essential for preventing the roux from burning and ensuring it cooks evenly to that perfect milk chocolate color.
· Spice Level: The 1/4 teaspoon of cayenne provides a mild warmth. For more heat, increase the amount or add a few dashes of your favorite hot sauce at the end.
· Chicken Options: You can use all of one cut (e.g., all chicken thighs) for a more consistent cook time. If using breasts, you may want to add them to the pot a few minutes after the dark meat to prevent them from overcooking.
