Old Fashion Chicken Stew

Main Course

Recipe courtesy of Cookin' On the Horseshoe

Serves 6

  • 3 - 4 pound hen, cut up
  • 2 heaping tablespoons dark roux recipe here
  • 1 small onion
  • salt, black pepper, and cayenne to taste
  • handful green onion tops
  • 1/2 cup chopped parsley
  • 1 can sliced mushrooms

Old Style Chicken Stew


Click image to enlarge.


Place roux (recipe here) in a large pot. Add onion and let cook until onion begins to fry. Add chicken that has been cooked until brown. Add water to cover by 2 - 3 inches. When water boils and stew begins to thicken, turn heat to simmer. Add onion tops, parsley, and red pepper; cook a while longer. If too thin, allow to cook longer. If too thick, add water.

Note: This is an old-fashioned preparation for Chicken Stew, excerpted from Cookin' on the Horseshoe. First printed in 1970, it is a collection of family recipes from the False River, LA community. Many of the recipes appear to be formatted as dictated by an old country cook - it's part of the charm of the cookbook.

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