1. Chicken Stew with Vegetables – This is chicken stew with turnip, peas, carrots, potatoes, corn and seasonings as well as other vegetables.
Ingredients:
2 tbsp vegetable oil
1 roasted chicken (4 up to 5 pounds, cut)
1 ½ c water
2 tsp salt
½ cup broth or sherry
½ tsp pepper
1 c frozen or fresh green peas
8 up to 10 white onions (small, halved)
1 c sliced carrots
1 c diced potatoes
½ c diced rutabaga or turnip
½ c frozen or fresh corn
1/3 c flour blended with ½ c cool water (so as to form a type of paste)
Procedure:
o Using a heavy pot or a Dutch oven, heat some oil.
o Add some chicken pieces. Make sure all sides become brown.
o Add some sherry, water, pepper and salt.
o Cover and allow simmering for 45 minutes.
o Add some peas, onions, turnip, carrots, corn and potatoes.
o Cover and allow simmering for 35 up to 45 minutes again.
o Stir in some flour as well as water mixture.
o Continue to cook until the stew becomes thick, which will still take 10 minutes.
You can serve this with rice also. Thus, this is good for 6 servings.
2. Chicken and Sausage Stew – You can serve this chicken stew either with biscuits or cornbread. This is best as a family hearty meal.
Ingredients:
1 tbsp butter
1 chicken (4 lbs, cut)
1 tbsp olive oil
1 large yellow or sweet onion (chopped coarsely)
2 celery ribs (sliced)
2 garlic cloves (minced)
Pinch thyme
1/8 tsp black pepper
½ tsp Cajun seasoning
6 c chicken broth
3-4 medium potatoes (peeled and cut into cubes)
2 carrots (sliced)
1 c pearl onions (used canned or frozen, peeled, drained)
8-12 oz smoked sausage or chicken sausage
2 tbsp butter
Pepper and salt (for taste)
¼ cup flour
Procedure:
o Wash the chicken and cut it up.
o Pat it dry and remove excess fat.
o Heat 1 tbsp butter as well as olive oil using a large Dutch oven or stockpot.
o Add onion, celery and chicken. Make sure you make the chicken brown on each side.
o Add thyme, broth, black pepper and Cajun seasoning.
o Bring the mixture to a boil.
o Have the heat reduced to medium then low.
o Cover and allow simmering for 45 minutes.
o Remove the chicken pieces and allow cooling slightly.
o Skim all other visible fat apart from the actual broth.
o Add potatoes, onions and carrots onto the broth.
o Cover and allow simmering again.
o In a small sized saucepan, heat about 2 tbsp of butter on medium to low heat.
o Sauté smoked sausages until it is brown.
o Stir in approximately ¼ cup of flour until it has mixed well with the fat.
o Add sausage mixture to the still simmering stew.
o Remove the chicken from the actual bones; chip it add onto the stew.
o Bring the chicken stew to simmer again; cover and then, continue to cook until all the vegetables are tender and the stew has thickened.
o Add pepper and salt, for the taste.
This can yield 6 up to 8 servings.
