Jitterbug's Stewed Chicken

Name: Jitterbug's Stewed Chicken
Cook time: 1 h
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 4 boneless chicken breasts, with skin rinsed and patted dry; 3/4 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/4 cup olive oil; 3/4 cup finely chopped yellow onion; 1/3 cup finely chopped celery; 1/3 cup finely chopped green bell pepper; 2 teaspoons minced garlic; 1/4 cup all-purpose flour; 1 quart chicken stock; 1 tablespoon Kitchen Bouquet; 2 teaspoons chicken base (such as Legout or Better than Boiullion); 3 cups cooked white rice

Submitted by Brookelynne26

"From Emeril's Delmonico cookbook."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 4

ingredients

4 boneless chicken breasts, with skin rinsed and patted dry
³⁄₄ teaspoon salt
¹⁄₂ teaspoon fresh ground black pepper
¹⁄₄ cup olive oil
³⁄₄ cup finely chopped yellow onion
¹⁄₃ cup finely chopped celery
¹⁄₃ cup finely chopped green bell pepper
2 teaspoons minced garlic
¹⁄₄ cup all-purpose flour
1 quart chicken stock
1 tablespoon Kitchen Bouquet
2 teaspoons chicken base (such as Legout or Better than Boiullion)
3 cups cooked white rice

directions

Preheat oven to 350 degrees. Season both sides of the chicken with the salt and pepper.
Heat the oil in a Dutch oven or large heavy pot over medium-high heat. When the oil is hot, add the chicken in batches and cook until golden brown, 3 to 4 minutes on the first side, and 1 to 2 minutes on the second side. Transfer to a plate.
Reduce the heat to medium and add the onions, celery, and bell peppers to the fat remaining in the pan and cook, sitrring , until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring constantly with a wooden spoon to make a light roux, 1 1/2 to 2 minutes. Stirring constantly, slowly stir in the stock. Add the Kitchen Bouquet and the chicken base and stir well. Return the chicken to the pot and bring the liquid to a boil. Remove from the heat and cover. Carefully transfer the pot to the oven and bake until the chicken is tender, about 30 minutes.
To serve, transfer the chicken to 4 large plates and spoon the rice along the side. Spoon the gravy over the chicken and the rice, as desired, and serve immediately.

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Reviews

This turned out very well. The only changes I made were to add a few sliced mushrooms, about 1/4 cup chopped parsley, and for some added spice to my plate a few shakes of Tony Chachere's seasoning. (1)

bjbuttillo

RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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