This is a perfect and quick entree for your Sunday meal. I don’t have a “story” like my other items, because I created this one Lenten Season when I had given up red meat. I wanted a beef chuck roast and created this instead. That’s it! I hope you enjoy! Serve with rice, cabbage, and corn bread.
1 roasting chicken cut into 8 pieces OR cut up for stewing/currying (see your butcher)
2 tablespoons salt
2 tablespoons black or cayenne pepper
2 medium yellow onion cut in half and sliced
2 celery stalks, peeled and diced
1 tablespoon chopped or minced garlic
1/2 cup vegetable or coconut oil
1 cup all purpose flour for coating
6 cups cold water or room temperature chicken stock (AND OPTIONAL 1/2 cup flour and 1 cup cold heavy cream)
1/2 cup corn starch (8 tablespoons)
2 tablespoons dried parsley flakes
2 tablespoons fresh thyme
2 teaspoons black pepper
1 teaspoon salt
On a sheet pan place chicken pieces that have been patted dry and fat trimmed, and seasoned with salt, pepper, and flour on both sides.
In a heavy pot (i.e. a dutch oven) heat vegetable (or coconut) oil over medium-high heat. Place chicken skin side down in single layer. Cook for 10 minutes. Using tongs, flip chicken and cook another 10 minutes (Chicken should be golden brown, although it is not completely cooked). Remove chicken and place on a CLEAN sheet pan. Do not drain.
Reduce heat to medium and add onions, garlic, and celery. Scrape the bottom of the pot, loosening chicken debris. Cook vegetables until tender. In a large bowl whisk chicken stock or COLD water with corn starch, and add liquid to pot with vegetables. At this time, you may also whisk in cold heavy cream and flour for a more decedent flavor.
Add dried parsley, fresh thyme, and remaining salt and pepper. Bring mixture to a boil (7-10 minutes), stirring frequently. Return chicken to pot. Cook in liquid for another 25 minutes on medium-low heat. Chicken should almost fall off of the bone. Serve with rice, cabbage, and cornbread.