Southern Chicken Stew
Southern chicken stew: a whole chicken cooked in water, shredded and returned to its broth with onions, canned tomatoes, corn, sugar, salt and pepper, thickened with lightly mashed potatoes and finished with butter. Serves 4.
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Ingredients
- 1 whole chicken 3 to 4 pounds
- 2 large onions chopped
- 7 cups water
- 4 cups canned tomatoes fresh diced tomatoes also work
- 6 medium potatoes peeled and diced
- 3 tablespoons sugar
- 2 cups whole kernel corn frozen or canned
- 2 tablespoons butter stirred in right before serving
- 5 teaspoons salt
- 2 teaspoons pepper
Instructions
- Put the whole chicken in a Dutch oven, cover it with the 7 cups of water and cook it over medium heat until the thickest part of the breast reaches 165°F on an instant-read thermometer.
- Lift the chicken out of the broth and let it cool for a bit; keep the broth. Discard the skin, separate the meat from the bones and shred it. Skim off as much fat from the broth as you can.
- Simmer the potatoes in 1 cup of the broth in a covered saucepan until tender. Do not drain. Mash the potatoes slightly, keeping them lumpy.
- Add the corn, onions, tomatoes, sugar, salt and pepper to the broth in the Dutch oven.
- Cover and simmer for 20 minutes.
- Stir in the mashed potatoes and the shredded chicken, then simmer slowly with the lid off for at least 45 minutes.
- Right before serving, stir in the butter and let it melt.
Notes
Refrigerate leftovers in shallow containers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil, 165°F.
Nutrition
Serving: 1servingCalories: 691kcalCarbohydrates: 94.7gProtein: 53.8gFat: 13.2gSodium: 3413mgFiber: 12.1gSugar: 24g