But when I do, I wish that every meatball I ate was like the ones Chef Goffredo makes. The old Delmonico used to make the best version. Now Cafe Atchafalaya probably has the best. It's always served with rice, brown gravy over the chicken and the rice. The vegetable of choice is peas, preferably with mushrooms in a roux.
Stewed chicken is made sort of like like gumbo, but with bigger pieces of chicken and less broth.
Make a dark roux with the flour and oil over medium-high heat. After the roux has reached the right color, add the onions, celery, bell pepper, and thyme and lower the heat. Continue to stir for a minute or so until the vegetables get soft, then remove from heat. In a large saucepan or Dutch oven, sear the pieces of chicken until browned all over. Remove the chicken.