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Chef John D. Folse's Smothered Chicken with Butter Beans

Chef John D. Folse's Smothered Chicken with Butter Beans


1/4 cup vegetable oil
1/4 cup all-purpose flour
1 cup onions, diced
1 cup red bell peppers, seeded and diced
1/4 cup garlic, minced
3-pound fryer chicken cut into 8 serving pieces
3 cups chicken stock, or as needed
4 cups shelled fresh butter beans
  salt and freshly ground black pepper
1/2 cup sliced scallions

Cooking Instructions

In a large cast iron Dutch oven, heat the oil over medium-high heat. Slowly whisk in the flour and stir constantly until you have a light brown roux (it should be the color of peanut butter).

Add the onions, bell peppers, and garlic and cook, stirring frequently, until the vegetables are wilted. Add the chicken and cook until well browned on all sides, 5 to 10 minutes. Add the stock and blend well. (You may need to add more stock or water to achieve a stew-like consistency.) Add the butter beans and season to taste with salt and pepper. Bring to a rolling boil, reduce the heat to a simmer, and cook until the chicken is cooked through and tender, 30 to 45 minutes.

Stir in the scallions; taste and adjust the seasoning if necessary.

Equipment List

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