Ingredients
1 ½ pounds (680g) bone-in, skin-on chicken drumsticks and/or thighs
Kosher salt and freshly ground black pepper
3 tablespoons (45ml) neutral oil, such as vegetable or peanut, divided
1 medium (8-ounce; 225g) yellow onion, thinly sliced
1 to 2 ribs celery (1 ½ ounces; 40g), thinly sliced
2 tablespoons all-purpose flour (½ ounce; 16g)
4 cups (1L) homemade or low-sodium, store-bought chicken stock (see note)
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground dried sage
¼ teaspoon ground dried oregano
¼ teaspoon smoked paprika
Cooked rice, grits, or buttered pasta, for serving
Directions
1
Season chicken all over with salt and pepper. In a Dutch oven, heat 2 tablespoons (30ml) oil over medium-high heat until shimmering. Add chicken, skin side down, and cook until well browned, about 6 minutes. Using tongs, turn chicken and cook on opposite sides until browned, about 5 minutes longer. Remove from heat and transfer chicken to a platter. Set aside.
2
Reduce heat to medium, add onion and celery, and cook, stirring to prevent scorching, until softened, about 5 minutes. Stir in the remaining 1 tablespoon (15ml) oil along with the flour and cook, stirring constantly, until peanut butter or darker in color, 3-5 minutes. While stirring vigorously, slowly add the stock. Increase heat to medium-high and bring to a boil, then boil until slightly thickened, about 1 minute.
3
Reduce heat to medium, then stir in garlic powder, onion powder, ground sage, ground oregano, and smoked paprika. Add the chicken pieces and return liquid to a simmer. Reduce heat to medium-low, cover, and cook, gently stirring and scraping the bottom of the pot occasionally, until chicken is cooked through and beginning to fall from the bone and the sauce is reduced to a thick and silky texture, about 1 hour. Season with salt and pepper, to taste.
4
Serve over rice, grits, or pasta.
5
The prepared stew chicken can be refrigerated for up to 5 days; reheat gently to serve.
Notes
Water is a great substitute when you’re out of stock.