Grandma’s Southern Chicken Stew Recipe

Published Sep 27, 2024 By Elle Ann

Image credit: Camirra's Kitchen via YouTube

When you don’t know what to make for dinner and you need to feed a crowd, you can never go wrong with a classic chicken stew. This old-fashioned dish is a great part of most Southern households and like many others, you must have eaten this pretty often growing up.

Now, you can have an incredible meal served to your table while going on a trip down memory lane with this recipe by Camirra’s Kitchen on YouTube, and it’s just as good as how your Grandma makes it. I’m sure you will receive a lot of compliments when you serve this to your family.

Ingredients for Southern Chicken Stew:

1 whole chicken
1 white onion, chopped
1 red onion, chopped
1 celery, chopped
2 small bell peppers, chopped
4 cloves of garlic, minced
Salt, to taste
3 tbsp of flour
3 cups of chicken broth
Rosemary, thyme, and bay leaf
Creole seasoning
Olive oil
1 tbsp of butter

Seasoning Mix (For the Chicken)

1 tbsp of cajun seasoning
1 tsp of chicken bouillon powder
½ tsp of white pepper
1 tsp of garlic powder
1 tsp of minced onion
½ tsp of dried thyme

How to Make Southern Chicken Stew:

Ingredients for Southern Chicken Stew — Image credit: Camirra’s Kitchen via YouTube

Step 1

Cut and clean the chicken, then pat them dry, place them in a large mixing bowl, and then coat them with olive oil. Mix together the seasonings, then sprinkle them all over the chicken, and massage them until well coated. Place the skillet on a stove over medium heat, then add about 3 to 4 tablespoons of olive oil and butter, and let it melt.

Step 2

Place the seasoned chicken pieces with their skin side down, then cook them for about 4 minutes, flip them over, and cook the other side until nice and brown, set them aside on a plate. In the same pan, saute the bell peppers, onions, and garlic, then scrape the burnt bits on the pan, and season them with salt.

Step 3

Give them a good mix, then cook them for about 4 minutes, add the flour, mix them well, and cook for another minute until the flour taste is gone. Slowly pour in the broth while stirring continuously, then add the herbs, and then put the cooked chicken back into the pan including the juices. Cover the pan and let the chicken cook over medium heat for about 5 minutes or until it’s boiling rigorously.

Step 4

Move the chicken around just to make sure they’re not sticking to the bottom, then turn the heat to low, and let them cook undisturbed for about 30 minutes, you can also leave the lid slightly open for a thicker sauce. After half an hour, shred the chicken using two forks, then remove the herbs, and season the chicken with Creole seasoning to taste. Give them a good mix until combined, then serve, and enjoy!