This is one of New Orleans’s favorite lunch specials—one which, unfortunately, is slipping away from us. The old Delmonico used to make the definitive version of this dish. Now Mandina’s version is probably best. It’s always served with brown gravy over the chicken and rice. The vegetable of choice is peas, preferably with mushrooms in a roux.
Stewed chicken is made sort of like chicken gumbo but with bigger pieces of chicken and less broth.