This Southern-style Stewed Chicken is pure comfort food. Chicken thighs are generously seasoned, browned until golden, then slowly braised in a rich homemade gravy filled with onions, peppers, celery, garlic, and aromatic herbs. The result is juicy, fall-apart tender chicken that is perfect served over rice, mashed potatoes, or fresh biscuits.

Ingredients:

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•   6-7 chicken thighs
•   1 tbsp Cajun seasoning (plus 2 tsp)
•   2 tsp thyme
•   1 bay leaf
•   4 cups chicken broth
•   1/4 cup flour
•   2 tbsp butter
•   4 cloves garlic (minced)
•   1 tbsp smoked paprika
•   1/2 bell pepper
•   1/2 yellow onion
•   2 ribs celery

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Pat the CHICKEN THIGHS dry and season generously with the CAJUN SEASONING, SMOKED PAPRIKA, and THYME.
2. Heat a large Dutch oven or heavy skillet over medium-high heat and brown the chicken on both sides until deeply golden. Remove the chicken and set it aside.
3. Add the BUTTER to the same pan.
4. Add the ONION, BELL PEPPER, and CELERY. Cook for approximately 5 MINUTES, or until softened.
5. Stir in the GARLIC and cook for another minute.
6. Sprinkle the FLOUR over the vegetables and stir continuously until a light golden roux forms.
7. Slowly whisk in the CHICKEN BROTH until the gravy is smooth.
8. Add the BAY LEAF and bring the gravy to a gentle simmer.
9. Return the browned CHICKEN THIGHS to the pot and spoon the gravy over each piece.
10. Cover and simmer over low heat for 35–40 MINUTES, or until the chicken is fully cooked, fork tender, and the gravy has thickened.
11. Remove and discard the BAY LEAF.
12. Serve the stewed chicken with plenty of gravy over rice, mashed potatoes, or biscuits.

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