Chicken Stew

Steve’s Chicken Mull
Recipe makes about 1 gallon
 
Ingredients
1 large chicken (5 lb.)
1 medium onion (finely chopped)
2 Tablespoons salt
1 Tablespoon black pepper
1/2 stick butter
1 cup sour cream
2-12 oz. cans evaporated milk
 2 sleeves saltine crackers
Directions
Cover chicken with water in large pot, add 2 Tablespoons salt.
Bring to a boil, reduce heat and simmer until tender. (about 1 1/2 hours)
Remove skin and bones, grind chicken, strain broth and return to pot.
Add onion and black pepper, simmer uncovered (low heat) stirring frequently (about 30 min.).
Add 2-12 oz. cans of evaporated milk, 1/2 stick butter, 1 cup sour cream and 2 sleeves saltine crackers (crushed fine).
Continue to simmer uncovered and stir until thickened (about 15 min.) remove from heat and serve.
*Serve with saltine crackers and Tabasco.

I make what we call stewed chicken fairly often for my Dad using either a small pkg of drumsticks or bone-in thighs.  I don't use a recipe, but it's fairly easy:
 
1 small bell pepper, diced 
2-3 stalks of celery, diced
1 med. onion, diced
2-3 cloves of garlic, finely chopped
8 oz pkg, fresh button mushrooms, sliced in half, thirds if they are large 
1 bay leaf
1 tsp. thyme
chicken broth or stock (I use Swanson's organic chicken broth)
salt and pepper to taste
 
Heat about 1/4 cup Canola oil in a Dutch oven.  Dredge chicken pieces in flour (I use Wondra) which has been seasoned with salt-free Cajun seasoning, salt, and black pepper.  Brown chicken pieces on both sides,(it will not be cooked through, which is fine)  then remove to a plate with a slotted spoon.  Add onion, celery, bell pepper, and mushrooms and cook until soft.  Add garlic and cook for another minute.  Return chicken pieces to the pot along with any accumulated juices.  Add thyme, bay leaf, and chicken broth to just cover about 3/4 of the way.  Bring to a boil then lower.  Cover and simmer about 2 hrs. until chicken is tender.  Serve over rice with green peas. This should cook up to make a nice, rich, thick gravy to use over potatoes, or rice.  If when it's done and needs to be thicker, make a slurry with a little flour and some of the sauce.
 
It's purely cosmetic, but you could add a couple drops of Kitchen Bouquet if you want the gravy darker.   

angelfood


I grew up in NW part of SC and to raise money, quite often churches would make and sell chicken stew. When I was in an organization during high school, we did this to make money for a trip to the beach. We cooked it outside, in a big kettle over an open fire and stirred it with a big paddle--all day long. It was soooo delicious. Is there anyone who can tell me what all goes into this? I would love to replicate it. I know it had corn, potatoes, chicken and hot sauce. But there was more to it than that. And again, it was indescribably delicious. I think I bought most of the portion I was to sell myself.

Also, any other chicken stew recipes would be welcomed.

 
That's Brunswick stew! There are many recipes for it on the net

Finally I got it. I have found the best recipes  for chicken stew. Thanks for sharing your recipes.

Thanks for the recipe. It's really delicious. I will try it at my home.

BELLE REVE
The Chicken?? Skin on or Skinless??

Definitely skin on - I use the a either 4-5 drumsticks or thighs to a pkg.  You shouldn't have to skim it.  I didn't mention it - but there's usually some of the seasoned dredging flour left you can use for thickening if you need it.  Let me know how it comes out if you decide to make it. 

It just remembered me my first picnic with my friends... Oh we cooked so much things on wooden fire and everything was so delicious or you can say we enjoyed whatever the taste was. :)