"Stewed Chicken with Red Gravy made ❤️@thefeedfeed @MuirGlen recipe #ad❤️
Fun fact, my husband’s all-time favorite food is stewed chicken. Since he’s been behaving this week, ( I reward him with food - don’t judge it works) I made his favorite dish. This plate is a show stopper with tender fall-off-the-bone chicken smothered in a flavorful bath of veggie-laden tomato gravy.
The best part is that I had most of the ingredients in my pantry and fridge. For instance:
Red wine - you already know, a pantry must-have
Rice - with a hubby from NOLA it’s like we have a magical replenishment that never runs out
Bay Leaves - always on deck with my favorite stewing and braising ingredient.
Celery Onions Bell Peppers - staple fridge produce that we use to season everything.
I have to admit, I felt affirmed when I saw all my pantry and fridge favorites on @CarlaPHalls’ Pantry Checklist. We are obviously doing the right things.
The only thing I had to pick up from @WholeFoods was a whole chicken and some Muir Glen Diced Tomatoes for the signature tomato gravy that brings the dish together.
So curious, what are your pantry and staples? Let me know in the comments.
Find Muir Glen products at your local @WholeFoods!
#muirglen #californiaorganictomatoes #feedfeed #ad #stewedchicken #chickendinner #chickenstew #instantpot"
Stewed Chicken with Red Gravy
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 6-8
Recipe Card
ingredients
- 1 3-4 pound whole chicken, cut into 10 pieces
- 1/4 cup vegetable oil
- 2 tablespoons cajun seasoning
- 1/2 cup flour
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 medium bell pepper, chopped
- 2 stalks celery, chopped
- 1 28-ounce can Muir Glen Diced Tomatoes
- 1 quart low-sodium chicken stock
- 1 cup dry red wine
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Italian seasoning
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt, plus more, if needed
- 1 teaspoon freshly cracked black pepper, plus more, if needed
- 1/4 teaspoon cayenne pepper
- 8 cloves garlic, minced
- 2 russet potatoes, peeled, chopped into 1-1 1/2 inch pieces
- 2 bay leaves
- 1 bunch scallions, sliced `
- 4 cups steamed rice
For an Instant Pot:
Method
Step 1
Pat chicken dry with a paper towel and poke pieces all over with a fork before cooking.
Step 2
Set Instant Pot to saute mode. Add oil and heat until hot but not smoking. Season chicken with cajun seasoning all over. Lightly dredge chicken with 3-4 tablespoons of flour on all sides.
Step 3
Working in batches to avoid overcrowding, place chicken in pot, skin-side down. Brown for about 3 minutes on each side. Use tongs and a spatula to help release and flip the chicken. Transfer to a paper towel-lined dish. Repeat with remaining chicken. Once all chicken is browned, carefully remove the inner pot and use a paper towel to dab excess oil from the bottom of the pot.
Step 4
Return the inner pot to heat and add butter. When melted, add onion, bell pepper and celery and cook for 3 minutes, using a wooden spoon to scrape up the fond (brown bits) in the bottom of the pan. Add remaining flour and brown for 3 minutes, stirring constantly.
Step 5
Stir in Muir Glen Diced Tomatoes, stock, wine, Worcestershire, Italian seasoning, onion powder, garlic powder, sugar, salt, pepper and cayenne, cover, and bring to a boil.
Step 6
Add browned chicken, potatoes and bay leaves, making sure the liquid covers all the ingredients. Seal the Instant Pot according to the manufacturer's instructions. Set the Instant Pot to manual, high pressure, for 25 minutes. Choose Quick pressure release for tender chicken or natural release for extremely tender, fall-off-the-bone chicken. Taste and adjust seasoning with salt and pepper. Sprinkle scallions over the top and serve over rice.
For a Dutch Oven:
Step 1
Heat vegetable oil in a large cast-iron Dutch oven over medium-high heat until hot but not smoking. Season chicken with cajun seasoning. Lightly dredge chicken with 3-4 tablespoons of flour on all sides.
Step 2
Working in batches to avoid overcrowding, place chicken in pot, skin-side down. Brown for about 3 minutes on each side. Use tongs and a spatula to help release and flip the chicken. Transfer to a paper towel-lined dish. Repeat with remaining chicken. Once all chicken is browned, use a paper towel to dab excess oil from the bottom of the pot.
Step 3
Return to the dutch oven to heat and add butter to melt. When melted, add onion, bell pepper and celery and cook for 3 minutes, using a wooden spoon to scrape up the fond (brown bits) in the bottom of the pan. Add remaining flour and brown for 3 minutes, stirring constantly.
Step 4
Stir in Muir Glen Diced Tomatoes, stock, wine, Worcestershire, Italian seasoning, onion powder, garlic powder, sugar, salt, pepper and cayenne, cover, and bring to a boil.
Step 5
Add the chicken, potatoes, bay leaves and make sure the liquid covers all the ingredients. Cover with lid slightly ajar and simmer for 35-45 minutes or until chicken is cooked through and tender. Taste and adjust seasoning with salt and pepper. Sprinkle scallions over the top and serve over rice.