Louisiana Chicken Stew Recipe

• 1 fryer or possibly 2 lg. chicken breasts
• 1 onion, minced & sauteed in butter
• 2-3 potatoes, peeled & diced
• 4 carrots, peeled & sliced
• Roux:
• 1/2 c. Wesson oil
• 1/2 c. plain flour

1. Boil the chicken in seasoned water till tender.
2. Remove from pot and debone.
3. Return meat to pot and add in sauteed onions, potatoes and carrots.
4. While vegetables are cooking, make a dark roux by adding 1/2 c. plain flour to warm oil.
5. Cook till deep brown, stirring constantly over medium to medium-high heat.
6. This may take 30 min or possibly longer.
7. When vegetables are done, slowly add in roux till the stew is thick and rich.
8. Be careful!
9. The stew will sizzle when adding roux.
10. Serve over rice or possibly alone with French bread and salad.

fryer, onion, potatoes, carrots, wesson oil, flour

Taken from cookeatshare.com/recipes/louisiana-chicken-stew-37658 (may not work)