Our Family’s Chicken Stew Recipe
0 Picture
Ingredients
- 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
Details
Servings 1
Adapted from southernplate.com
Preparation
Step 1
Gift Mixes
Please make this chicken stew.
Its that good. Its so good that it actually bothers me to think that some of you might only look at the photos, read the tutorial, and never make it. Its so good that if I could, I would seriously arrange a time and place for all of us to meet up under a tent somewhere in the middle of the country just to serve you this chicken stew. Its just……..its…..well folks, its just so good!
My mother got this recipe out of a 1974 issue of Good Housekeeping. There was a photograph of a little old lady next to the title and Mama said “She just looked like her food would be really good”. Since then, I cannot even begin to tell you how often we make it. Everyone in my family makes this and loves it. My in laws are coming in from Georgia this weekend for the
This stew refrigerates well, freezes well, and can easily feed a crowd simply by adding more potatoes. I always try to make a double batch and my family happily eats it whenever they need a quick meal all week long!
Once you make this a time or two, you’ll have no more need of the recipe. It will be ingrained on your heart, your taste buds, and your stomach.
Cover chicken with water and cook over medium heat until done. When chicken is done, remove from broth and set aside to cool a bit. Reserve broth.
If you prefer to use boneless skinless breasts for this, just add some chicken bouillon cubes to your water to make sure your broth is rich enough.
Add potatoes to broth.
Add diced onion as well. Cook these until your potatoes are tender.
With a fork, mash those potatoes in the cup. We are going to add this back to the stew and it will thicken it. You can also just use a bit of instant mashed potatoes here if you want, as I’ve mentioned in a previous post. (I truly believe soup thickening is about all they are good for….except for when I make this crust out of them for our Taco casserole…….but that is a recipe for another day)
Place back in pot.
Add can of tomatoes. Now you can use any type you want here. I tend to used crushed because my husband (who I have oft mentioned was dropped on his head as a child) doesn’t like to actually bite into a piece of a tomato in his stew. However, I prefer diced if I’m going with canned. Nothing though, NOTHING is better than home grown tomatoes from my freezer if I have them!
Add corn. I often use frozen corn if you prefer that.
Add salt…
Simmer slowly with lid off for about forty five minutes.
Just before serving, stir in margarine.
Now, I did this tutorial how I make my stew. The following recipe is my mothers. You may find that hers does things slightly differently (she doesn’t cook her onion with her potatoes), but it makes absolutely no difference in the outcome!
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.
*I’ve added a “Freezes Well” category to Southern Plate, beginning with this stew. I’m going to go back this weekend and add all of my dishes that freeze well to that category for your convenience!
Christy, you are a great addition to Taste of the South magazine. I didn’t think it could get any better, but it has.
Christy my husband is the same way. He wont bite into chunks of tomatoes but will eat the crushed!! Ha! This sounds very yummy. Will try it as soon as we get rid of this Georgiaaaa heat!
Can taste this chicken stew just thinking about it….gotta make it as soon as I can get the ingredients……….YUMMY! Thanks!
Review this recipe