One-Pot Creole Stew Chicken (Fall-Off-the-Bone Tender)

Ingredients

• 8 chicken drumsticks
• 3 to 4 tomatoes, diced
• 1 medium onion, chopped
• 2 to 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup to 2 cups all-purpose flour (for coating)
• salt to taste
• black pepper to taste
• 1 tablespoon Creole seasoning
• oil, enough to nearly submerge the drumsticks for shallow-frying
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dill weed
• 1 teaspoon dried oregano
• 1 bay leaf
• a handful of fresh parsley, chopped

How to Make It

1. Dice the tomatoes, chop the onion, chop the celery, mince the garlic, and chop the parsley; set aside.
2. In a shallow dish, combine the flour, salt, black pepper, and Creole seasoning to make the breading station.
3. Coat the chicken drumsticks all over in the flour mixture; set aside.
4. Heat a deep pool of oil in a Dutch oven (or large pot) over medium heat — enough to nearly submerge the drumsticks.
5. Add the coated chicken and fry/brown on all sides until golden; the chicken does not need to be cooked through at this stage.
6. Remove the chicken and set aside.
7. In the same pot, add the onion, celery, green bell pepper, and garlic; sauté for 2 to 3 minutes until translucent.
8. Add the tomatoes and cook for another 2 to 3 minutes.
9. Pour in the 2 cups of chicken broth.
10. Add the thyme, dill weed, oregano, and bay leaf.
11. Bring the pot to a boil.
12. Return the browned chicken to the pot.
13. Cover with a lid, reduce heat to low, and simmer for 45 minutes to 1 hour.
14. Remove and discard the bay leaf.
15. Garnish with fresh parsley and serve.

Curtis's Tips

• The goal when browning the chicken is not to cook it through — it will continue cooking during the long simmer.
• Taste as you go and adjust salt and pepper to your own preference; I had to go back and add more during cooking.
• Fresh parsley is optional and used only as a garnish at the end.