Chef Folse's River Road Chicken Stew

Prep Time: 1½ Hours
Yields: 6 Servings


Nothing says home cooking like a good old-fashioned chicken stew. Frying the chicken first gives added depth to the flavor and richness to the color.


1 (3-pound) fryer chicken
1½ cups flour
1 cup vegetable oil
2 cups diced onions
1 cup diced celery
½ cup diced bell peppers
1 tbsp minced garlic
1½ quarts chicken stock (see recipe)
1 cup sliced mushrooms
1 pound chicken livers
1 cup sliced green onions
¼ cup chopped parsley
salt and black pepper to taste
Louisiana hot sauce to taste


Rinse chicken under cold running water then cut it into 8 serving pieces. Drain chicken in colander. Season meat with salt, pepper and hot sauce. In a large Dutch oven, heat ½ cup vegetable oil over medium-high heat. Dust chicken in 1 cup of flour, shaking off excess. Once oil is hot, fry pieces, a few at a time, until golden brown on all sides. Caution: Heat may need to be adjusted to avoid scorching flour and oil. Remove chicken and set aside. Retain pan drippings for roux. If necessary, add oil to pan to reach ½ cup of drippings. Whisk in remaining flour, stirring until a golden brown roux is achieved. Sauté onions, celery, bell peppers and garlic in roux 3-5 minutes or until vegetables are wilted. Add chicken stock, a little at a time, until stew-like consistency is achieved. Return fried chicken to pot and add mushrooms and chicken livers. Bring to a rolling boil, reduce heat to simmer and cook 45 minutes or until chicken is tender. Blend in green onions and parsley. Season with salt, pepper and hot sauce. Additional stock may be needed to retain consistency. Serve over steamed white rice or noodles.