Savoie’S Roux Chicken Stew Recipe


Savoie's Roux Chicken Stew is a delicious and hearty dish that originates from the Savoie region in France. This stew is made with a rich and flavorful roux sauce, tender chicken, and a medley of vegetables. It is the perfect comfort food for a cold winter night or any time you're craving a warm and satisfying meal.

Prep Time: 20 minutes Cook Time: 1 hour 30 minutes


  • 1 whole chicken, cut into pieces
  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 green bell pepper, diced
  • 1 can diced tomatoes
  • 4 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


  1. In a large pot, heat the vegetable oil over medium heat. Add the flour and stir constantly to make a roux. Cook the roux, stirring frequently, until it turns a dark brown color. This process may take about 15-20 minutes, so be patient and keep stirring to prevent burning.
  2. Add the diced onion and minced garlic to the pot and cook until they become translucent.
  3. Add the chicken pieces to the pot and cook until they are browned on all sides.
  4. Next, add the carrots, celery, and green bell pepper to the pot. Stir everything together and cook for a few minutes until the vegetables start to soften.
  5. Pour in the diced tomatoes and chicken broth. Stir well to combine all the ingredients.
  6. Add the bay leaf, dried thyme, dried oregano, salt, and pepper to the pot. Stir again to distribute the seasonings evenly