My hubby had never had chicken stew until he met me and he now loves it just as much as I do. He said he'd never even heard of it but he's technically not from the south (which I'm assuming chicken stew is) so I guess that's why.
Anyways, I digress, I have Christy Jordan's Southern Plate cookbook and saw her chicken stew in there and wondered if it would be as good or maybe even better than my grandmas so I decided to give it a go the other day. I will say it was good but I will not make it again just because I like my grandma's recipe better. They are mostly similar but just a few things are different. But please do give it a try if you've never had the wonderful pleasure of eating chicken stew.
I will say that I like her method of doing the chicken and I will do that the next time I make it but I would leave out the sugar for sure. Oh, and I knew 45 minutes of simmering would not be long enough at all because my grams lets her stew go all day just about so I let mine simmer about 2.5 hours.
We always eat with crackers and some slices of block cheddar cheese.
You can find the recipe here as well as pictures!
- 1 chicken
- 2 lg onions, chopped
- 7 cups water
- 4 cups canned tomatoes
- 6 med.potatoes, peeled and diced
- 3 Tablespoons sugar
- 2 cups frozen or canned whole kernel corn
- 2 Tablespoon butter
- 5 teaspoons salt
- 2 teaspoons pepper
- Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat.
- Dip off as much fat from the broth as possible.
- Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.
- Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
- Cover and simmer for 20 minutes.
- Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes.
- Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.