Name: Nana’s Chicken and Rice Stew
Yield: 6 servings
Ingredients: 4 Tbsp. salted butter; 1 Tbsp. extra-virgin olive oil; 1 large onion, finely chopped; 2 large carrots, peeled, chopped; 2 celery stalks, thinly sliced; 1 cup shiitake mushrooms, stems removed, thinly sliced; 1 lb. skinless, boneless chicken thighs; 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more; Freshly ground white or black pepper; 2 sprigs sage; 2 sprigs thyme; 1 cup basmati rice; 1 Tbsp. finely chopped marjoram; 1 Tbsp. finely chopped rosemary (optional); 1 Tbsp. finely chopped parsley, plus more for serving (optional)

Photograph by Jenny Huang, food styling by Rebecca Jurkevich, prop styling by Linden Elstran

Southern grandmas are unmatched when it comes to making hearty meals to feed the whole family, and this chicken and rice stew from Bress ’n’ Nyam author Matthew Raiford’s nana is no exception. “As I wrote out this recipe, I remembered laughing with my nana while talking about leftovers and how much stock the bones of a whole roasted chicken made,” Raiford says. “Nana always had chicken stock in large mason jars in her deep freeze.” Raiford recommends serving this nourishing stew with freshly baked biscuits and honey butter to make it extra hearty.

What you’ll need

Recipe notes

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