6 to 8 servings
YouTube instructional video is at the bottom
What you’ll need
2 pounds Chicken thighs
All purpose flour
Salted butter
Baking powder
Baking soda
Buttermilk
frozen peas and carrots (Mixed)
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic powder
1 yellow onion
Celery
Bell pepper
Garlic
Dried Thyme
Bay leaves
Tools you’ll need
10 inch round cast iron skillet or Casserole dish
Food processor
Preparation of ingredients
Seasonings
Step 1- Chop 1/2 of a yellow onion, 2 stalks celery,1/2 of a green bell pepper and 2 cloves garlic until minced.
Chicken thighs
Step 2- Add chicken thighs into strainer and rinse with cold water. Transfer chicken into a medium sized bowl. Add 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon Tony chachere’s creole seasoning, 1 teaspoon Chef Paul’s Poultry magic, 1 teaspoon onion powder, and 1 teaspoon garlic powder. Coat seasonings onto chicken using your hands and set aside.
Preheat fire to medium high heat.
Step 3- Add 6 tablespoons salted butter and chicken thighs into cast iron skillet. Let fry for 4 minutes on each side. Once done place chicken thighs on to serving dish.
Step 4- Remove the fat and meat off of chicken thighs using a fork and place meat into serving bowl and set aside.
Roux
Step 5- Add 6 tablespoons All purpose flour into Cast iron skillet and stir continuously for 5 minutes or until the roux is a brown color. Turn fire off and set aside.
Chicken stock
Preheat fire to medium high heat.
Step 6- Add 1 1/2 Quarts water 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1 Teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Poultry magic, 1teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 4 bay leaves and chicken thighs. Stir all ingredients and let simmer for 1 hour.
Step 7- Remove chicken thighs and placed onto serving dish. Add chicken stock into a mesh strainer with a medium sized bowl underneath it.
Making the chicken stew
Preheat fire to medium high heat.
Step 8- Reheat the roux in the cast iron skillet 2 to 3 minutes. add 1/2 cup chopped yellow onion, 1/4 cup chopped celery, 1/4 cup chopped green bell pepper and 1 tablespoon chopped garlic and stir. Let saute for 6 minutes stirring occasionally.
Step 9- Add 3 cups chicken stock and stir. Let simmer for 6 minutes, stirring occasionally.
Step 10- Add chicken pieces, 1 1/3 cups mixed peas and carrots, 1/8 teaspoon salt, 1/8 to 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon dried thyme and stir gently. Let simmer for 6 minutes stirring occasionally. Once done, turn fire off and set aside.
Buttermilk Biscuit topping
Step 11- Add 2 cups All purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt and 1 stick salted butter (cold and cubed) into a food processor. Pulse for 1 to 2 minutes or until butter is cut into the flour.
Step 12- Add flour mixture into a large bowl and 1 cup buttermilk (cold). Stir with a sturdy spoon until mixture forms a dough. Form dough into a ball with your hands.
Preheat oven to 450 degrees.
Step 13- Lightly flour surface of table. Add dough on top of table and press dough down into a 9 inch diameter circle.
Step 14- Place dough on top of chicken stew and press down slightly. Place into a preheated 450 degree oven on the middle rack for 20 minutes. Remove from oven and let cool for 15 to 30 minutes before serving.
YouTube instructional video
