How to Make the Perfect Stewed Chicken with @ChefKennethTemple !

Welcome back everybody. Hey, listen today. I got a good one for you, and I'm standing next to a certified bona fide chef, right? This is my buddy right here, Kenneth Temple, and listen after you read that title and you done seen that thumbnail You know what we making. Listen, he gonna take the lead on this and like just show me another way to do I call it a chicken stew What's another word? Smothered chicken. That that's what got me going. Yeah, and check it out We're gonna be doing it right out of his cookbook Okay, so look you guys like just got a like a little flyover over the ingredients you see it's not a whole lot here But you guys got to look like just trust like this process, right? It's just these ingredients right here when they marry together. They do the whole thing Oh, yeah, right. You know what and you know what? I'm gonna let him introduce himself You know as we go ahead and do this, listen, he'll tell you who he is, you know, what's going on? But right now look, I guess I'm the understudy and the sous chef. Come on sous chef I mean I gotta put you to work. You know what I'm saying? So you start breaking down this bell pepper and I'll get the onion and the celery What you know the beautiful thing about Cajun Creole cuisine is that people think it's a whole lot of ingredients to make the flavor same You know, I believe that you can get a lot of flavor in a short period of time If you just know what you're doing, right, you know what I'm saying? And so that's what we're about to whip up with this Trinity, which is our onion celery and bell pepper In a first cousin, which is garlic right so real easy Wait, wait, wait, wait, wait, you know garlic is the is the first cousin of the Holy Trinity onion celery bell pepper You always got to have a little garlic in there. You know what I'm saying? So this stew chicken dish is gonna have like a little Creole flair But gonna still be busting with all that same Southern love that we love, you know I'm gonna break down this garlic and then we're gonna make the herb bouquet. I know you people gonna love having the herb bouquet Hey, so it's just like with all this it I guess that's just what it like it sounds huh? Yes, sir bouquet Yeah, fresh herb and I'll see the twine. Yes, sir. Matter of fact while I'm breaking this down I'm gonna get you to do it because we've been talking about it all day. Okay, so I'm gonna show you just how easy it Is I'm just gonna go ahead and bring this over here. Okay, so now since we can really do a herb Bouquet, come on, which I think like the definition is in the name, right? Yes, sir We're gonna do a bouquet of herbs. I got it. Yeah Yeah, so sort of the beautiful thing of why we do this is because sometimes when you're cooking your stews It's you don't want all those different herbs floating around. So this way it makes it easier to scoop up So we got our bay leaf rosemary thyme and fresh parsley. All right, look at you. Yep. I love to put the bay leaf All right. So look I'm gonna pull this and just hold this up like this give it a little extra Yeah, come on over here with it. Okay Okay, there you go. You got you're not just wrapping them around go all the way up and down up and down. Yeah And then you save a little bit at the end and tie that together Yep, a little not not a whole boss Military now, I know you got the military night. You got the nuts people can't get out of Don't tell nobody man All right, so look now we get ready to go to you know, hey, this is the best part right here Yes, sir. Yes, sir. Doc me got more flavor gets tender and it's less expensive than white meat I'm gonna go ahead and do this. I'm gonna go ahead and just flip them and get them going I'm gonna start this way first, you know, I mean you go ahead and pick up the season and let's just go And this is a low sodium product also, right? Yes, sir. Yes, sir You know most Cajun seasoning has too much salt in it But this one here you can add more flavor without all that sodium in it And just to take a look like this is what you call, you know, we say season your meat Yeah, you need this type of coverage. You won't see the seasoning on your meat Beautiful beautiful now like any stew chicken that you do. We got a fried chicken So I'm gonna take a little bit of flour and just lightly coat it Now the reason why I like adding flour to it is because it's gonna give our Final sauce a little body. We're gonna add a little bit of canola oil just to coat the bottom So we got enough surface area. So all our chicken skin get nice and evenly golden brown Now just gonna cook for three minutes on each side and then we're gonna take it out and then we're gonna put our vegetables in All right, so we just gonna go ahead and start taking these out look at how pretty that is Look at how pretty that's what you want. That's what you want right there Okay, so check these out man. These is ready Hot and ready hot and ready. I like that All right, so look I got it we still hot yeah good we got all of that fine down there on the bottom Come on, come on that fine. I see your brother throwing out some words Okay, we nice and hot. So I'm gonna go ahead and just start adding So now that it's cooked down some I'm gonna add another layer of flavor. All right a B that's looking amazing Now let's add our garlic and our kitchen bouquet. Okay, so look I'm gonna go ahead and hit this right now. Yep. Yep Get this moving back and forth Immediately once I get to that heat you can smell it. Yes I'm not gonna beat that up. I'm gonna just let that be like this make sure I got a full contact down here on the bottom Looking good smelling amazing So I'm gonna go ahead on to add some diced tomatoes And then while you're doing that, I'm gonna go ahead and just start adding my chicken broth Yes, sir, and some Worcestershire sauce. All right, so look, you know what? I'm gonna go ahead and just use my hand Okay, I mean they clean I'm here you've been walking. Yeah, we in the kitchen Look at that. Perfect. Just enough stock and brought to cover the to cover the chicken now We're gonna do is we're gonna bring this up to a boil Then we're gonna set it for a simmer for about 25 30 minutes until it's falling off the bone tender. Oh Yeah, a B a B. Oh, no, that's right. That's right. Hey strike what I was saying. Hey that right there That's right there. Yeah, I can see the consistency. That's what we're looking for I'm gonna taste it just to make sure while you chop down our garnishes now if you're like a B and you don't Coat your chicken in a flour You can make a little slurry which is flour and water or corn starch and water and put it right in at the end Till it boils to get this nice consistency here. Oh Maybe you gotta try this. I know you work. You gotta try this King That's you. Yeah. Yeah That's it, let's plate this up. All right With that rice, are you are you a more rice guy or more stew chicken guy? I'm gonna say 50 50. Okay. I like to have that rice that right there. That's a perfect Now I'm gonna let you play it up. I'm gonna let you get you Ready to take that picture. I'm looking for the girl that's ready to go to the dance. Let's go. She gotta be primary Come up over the top I never just did one. Yeah, why would you just do one of a good thing, right? Now, you know, I'm a Louisiana boy. I knew he's gonna say that I love my gravy and rice always go back Hey, right when I whenever I say a dash, right? One more get a little bit more right and then however you want to make that rain Some beautiful stewed chicken some other chicken Okay, so you guys seen it, you know, I mean, I ain't gonna fake no funk You know what? I mean, uh, we the chefs we know preparing the food So we taste in different stages right at the end result, you know, we hit it I watch I like coated the the spoon, you know, the gravy is just I call everything gravy It was like a sauce, you know, I'm saying that was just right and I'm gonna just show you this I want you guys to come on here and look at this right here Look at this really just like no no effort at all. And it's not even mushy. Look at that It just goes in real smooth. So I'm gonna go ahead and just cut this. Sorry, sir. No, no, don't worry about me I was waiting on you to tell me it's the cue right So for me, I got to go in here and get a little bit of this rice You know this here and what I'm gonna tell you guys this right here is fire. Look at that right there So you've been watching this channel, you know, I always say I'm not finna over talk it Obviously, he ain't gonna say nothing you see he going to get his So listen you're looking for something like super easy, you know, I mean you can do this This is a great week night meal. I'm gonna keep my mouth shut I'm gonna let you just tell everybody you know about you. I'm gonna get out of here man. Oh, yeah Well, make sure y'all follow me on the grilling TV Network We are dropping these playlists one after another so make sure you check me there and follow me on YouTube Instagram all those places at Kenneth Temple. I'll see y'all later. Go ahead. Get another one. Go ahead Hey, I'm gonna do it like this. I'm out peace