Southern Chicken Stew


  • 4 bone in chicken thighs
  • 1 Tbsp. canola oil or avocado oil
  • 3 medium carrots, sliced
  • 4 cups of chicken broth
  • 1/2 a red onion, diced
  • 1 green bell pepper, diced
  • 1 Tbsp. of butter
  • 1 red bell pepper, diced
  • 1 stalk of celery, chopped
  • 2 Tbsp. all-purpose flour
  • 1 twig of thyme
  • 12 oz. baby white potatoes, quartered
  • 1/4 cup fresh chopped parsley
  • Uncle Dibbz Durtty Bird Rub to taste


  1. Oil then season the chicken with Uncle Dibbz Durrty Bird Rub to taste.
  2. Heat oil in a dutch oven over high heat. Add chicken and until brown on all sides, about 6 minutes total. Transfer to a plate.
  3. Add butter to the dutch oven followed by the peppers, celery, and onion.  Cook, stirring often, until onions begin to soften, about 4-5 minutes. Whisk in flour followed by 4 cups of chicken broth.
  4. Return chicken thighs and bring to a boil, Add thyme then reduce heat to medium-low and simmer 25 minutes, covered.
  5. Add potatoes and carrots uncovered until potatoes are tender, about 18-20 minutes. Stir in parsley and serve in a bowl.


  • Do you have to put that stuff on the chicken

  • Do you have to put that stuff on your chicken


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