Carolina-Style Chicken Stew

1. Season Chicken

Begin by seasoning the chicken generously with kosher salt and freshly ground black pepper.

2. Brown Chicken

Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken pieces skin-side down. Brown them on the skin side for about 6 minutes until they are golden brown and crispy. Flip the chicken and brown the other side for an additional 5 minutes. Remove the chicken from the pot and set it aside on a platter.

3. Cook Onions and Celery

In the same Dutch oven, add the remaining tablespoon of oil. Toss in the thinly sliced onion and celery, cooking them for about 5 minutes until they become soft and translucent.

4. Make Roux

Stir in the flour and continue to cook, stirring constantly, for 5 to 10 minutes until the flour changes to a light brown color, resembling peanut butter.

5. Add Chicken Stock

Gradually add the chicken stock while stirring continuously to prevent lumps from forming. Bring the mixture to a boil.

6. Add Spices and Chicken

Once it’s boiling, add the garlic powder, onion powder, ground sage, ground oregano, and smoked paprika. Return the chicken to the pot, making sure it is submerged in the liquid.

7. Simmer Stew

Reduce the heat to low and let the stew simmer gently for about 1 hour and 30 minutes.

8. Adjust Seasoning and Serve

Finally, taste the stew and adjust the seasoning with more salt and pepper if needed. Break apart the chicken into smaller pieces using a fork. Serve the stew hot over a bed of cooked rice, grits, or buttered pasta.