Southern Chicken stew
Instructions:
- This is a classic chicken stew that has been in my family for almost
forty years. I like to make it a day ahead of time, store it in the
refrigerator, and warm it on the stovetop right before my guests arrive.
- Leftovers (if there are any) freeze very well.
- One 3-to 4-pound chicken
- 7 cups water
- 6 medium potatoes, peeled and diced
- 2 cups frozen or canned whole kernel corn
- 2 large onions, chopped
- 4 cups canned tomatoes
- 3 tablespoons sugar
- 5 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons butter
- Place the chicken in a large pot and cover with the water. Bring to a boil. Reduce the heat to medium and cook until tender, approximately 1 hour. Remove the chicken from the broth and remove the skin and the meat from the bones.
- Shred or tear the chicken into pieces. Dip off the excess fat that forms on top of the broth. Place the potatoes in a separate pot and pour enough broth over them to cover. Cover and simmer until just tender. Do not drain.
- Mash the potatoes slightly, using a potato masher or fork, keeping them lumpy. To the original pot that you cooked the chicken in, add the corn, onions, tomatoes, sugar, salt, pepper, and the remainder of the broth.
- Cover and simmer for 20 minutes. Add the potatoes and chicken and simmer slowly with the lid off for 30 to 45 minutes. Just before serving, stir in the butter and let it melt. Serve hot.