"I'm a gravy and rice type of guy and my Auntie Gail use to always make this for me as a child," he writes, adding it is one of his fondest childhood food memories.
Chef Kenneth Temple created this dish based on one his "Auntie Gail" made. He said he realized over time that it is a variation on chicken cacciatore.
This dish takes about 30 to 40 minutes to prepare, so it's great for weeknights, said Temple, a private chef.
Temple cautions: "Do not skip the step of frying the chicken because it adds flavor and gives the stew its body."
Serves 4 to 6
1 whole chicken, 3-4 pounds, cut in 8-10 pieces
4 teaspoons Creole seasoning
2 cups flour
1 large onion, medium diced
1 bell pepper, medium diced
2 stalks celery, medium diced
6 cloves of garlic, minced
1 bay leaf
1 fresh rosemary stem
3 sprigs of fresh thyme
4 fresh parsley sprigs, plus 1/4 cup chopped for garnish
15 ounce diced tomatoes
2 quarts unsalted chicken stock
1 tablespoon Worcestershire sauce
Salt, to taste
Pepper, to taste
Put a heavy bottom pot over medium heat and fill with enough oil to cover chicken. Season chicken with Creole seasoning. Once oil is hot, dredge chicken in flour and fry chicken in batches for 3 minutes each side. When last batch is done remove oil leaving about 2 tablespoons, add onion, bell pepper and celery cook for 3 minutes.
Make herb bundle of bay leaf, rosemary stem, sprigs of thyme, sprigs of parsley, tied with butcher string.
Add garlic, herb bundle, chicken, tomatoes, stock and Worcestershire, liquid should cover chicken by about 2 inches.
Bring to a boil and simmer for 30 minutes. Taste stew and adjust seasoning with salt and pepper. Remove herb bundle.
Serve stew over white or brown rice. Sprinkle with chopped parsley.