Chicken Stew Recipe
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Category: |
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Ingredients: |
Ingredients: 1 (3 to 4 pound) whole fryer chicken, cut up
Water to cover, about 2 quarts
2 teaspoons of kosher salt
1/2 an onion, cut into chunks
1 carrot, cut into chunks
1 celery stalk, cut into chunks
4 slices of bacon
1-1/2 cups of chopped onion
1/4 cup of chopped green bell pepper, optional
1/3 cup of all purpose flour
2 pounds of russet potatoes, chopped into medium chunks (about 4 cups)
1 (28 ounce) can of whole tomatoes, cut up, undrained
3 to 4 (approximately. 15 ounce each) cans of vegetables (lima beans, whole kernel corn, mixed vegetables, etc.) drained
2 teaspoons of granulated sugar
1/2 teaspoon of freshly cracked black pepper
1 (12 ounce) can of evaporated milk, divided
1/4 to 1/2 cup (1/2 to 1 stick) of butter, melted
1/2 teaspoon of dried thyme, crushed
1 teaspoon of Cajun seasoning
1 tablespoon of dried parsley
2 tablespoons of cornstarch
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Directions: |
Directions:Place chicken pieces in a tall stockpot; cover with water and add salt, onion, carrot and celery. Bring to a boil, reduce heat and cook until tender and chicken is falling off the bone. Strain, reserving all of the broth, and when cooled enough, debone the chicken; set aside. Discard vegetables.
In the bottom of the same stockpot or a Dutch oven, cook the bacon with the onion and green bell pepper, until bacon is rendered but not crisp. Stir in the flour and cook for about 3 minutes, stirring constantly. Begin stirring in the reserved stock until fully incorporated. Bring mixture to a boil, add potatoes, return to a boil and cook for 5 minutes.
Cut up the tomatoes in the can, then add the tomatoes, canned vegetables, and sugar and pepper to the stew. Bring back to a boil, reduce to low simmer and let cook, uncovered for 30 minutes. Set aside 1/4 cup of the evaporated milk. Stir in the remaining evaporated milk, cooked chicken, butter, thyme, Cajun seasoning, and parsley into the stew. Make a slurry of the reserved evaporated milk and the 2 tablespoons of cornstarch; add to stew. Bring to a near boil, reduce and slow simmer another 10 minutes. Taste and add salt, only if needed; adjust other seasonings to taste. Serve with cornbread or crackers. |
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