Chicken Stew Recipe

Very old recipe, I don't know if it was that of the white woman who gets credit for it, or the black woman that was her cook for years.

One fryer quartered at least, or in individual pieces, season exterior with a minimum of salt/pepper(nowadays go for the gusto), brown them in butter/oleo, and place aside. In same pan diced onions, saute til clear(this will deglaze the pan, (my addition) one cup sauvignon blanc, simmer/reduce for 10 minutes, add cream of mushroom 2 cans, place chicken back into pot, add two cans of whole new potatoes, one can of petit pois, five cups of stock made with BTB, one or two bay leaves, let simmer for one hour.

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Chicken Stew Recipe

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Flour and season a cut fryer. Brown it on all sides in some oil. Remove. Add about 1/4 cup of the seasoned flour you used on chicken. Brown it like a roux. Throw in veggies (chopped med yellow onion, stalk celery, 1/3 bellpepper.) Sweat em. Add a few cuts of water a little at a time and bring to a simmer. Add chicken. Season to taste. Cover and simmer for about a half hour or so.

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That's either a gumbo or a fricasee...it sure ain't no damn chicken stew.

Chicken Stew

Ingredients

1 whole fryer
3 pods garlic,crushed
1 onion,diced
2 stalks celery,diced
1/2 bell pepper,dice
1 med turnip,small diced
3 carrots,chopped
1 large potato,large dice
1 can stewed tomatoes,chopped
1 can corn,drained
1 small can English peas
1/2 cup milk
1/2 cup catsup
3T worchestershire sauce
2 bay leaves
salt,black and red pepper to taste
1/2 cup flour mixed with 1 cup water or stock
1 stick of real damned butter

Method

Cover the chicken with water and simmer for 1.5 hours with the trimings of all vegetables that have been chopped or diced and the bay leaves.
Cool the chicken,debone, and strain the stock.
Add the onion,celery,bell pepper to the butter in a heavy pot and cook until the onions are clear. Add back the stock and all the veggies and simmer for 30 minutes.Chop the chicken into bite size pieces and add to the pot along with the flour and water that has been well mixed. Add the milk,worchestershire,and salt and peppers to taste. Simmer 30 minutes and check the seasonings. That's a damn stew.

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stew is basically a thick gumbo in my house

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same here. maybe I don't know what a real stew is, but I don't care. I'll keep my coonass stew.

[quote]fricasee has tomatoes, stew doesn't[/quoteJust plain wrong. See,told you that you guys don't know crap about stew.

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Chicken Stew

Ingredients

1 whole fryer
3 pods garlic,crushed
1 onion,diced
2 stalks celery,diced
1/2 bell pepper,dice
1 med turnip,small diced
3 carrots,chopped
1 large potato,large dice
1 can stewed tomatoes,chopped
1 can corn,drained
1 small can English peas
1/2 cup milk
1/2 cup catsup
3T worchestershire sauce
2 bay leaves
salt,black and red pepper to taste
1/2 cup flour mixed with 1 cup water or stock
1 stick of real damned butter

Method

Cover the chicken with water and simmer for 1.5 hours with the trimings of all vegetables that have been chopped or diced and the bay leaves.
Cool the chicken,debone, and strain the stock.
Add the onion,celery,bell pepper to the butter in a heavy pot and cook until the onions are clear. Add back the stock and all the veggies and simmer for 30 minutes.Chop the chicken into bite size pieces and add to the pot along with the flour and water that has been well mixed. Add the milk,worchestershire,and salt and peppers to taste. Simmer 30 minutes and check the seasonings. That's a damn stew.

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If this is REAL chicken stew I want no part of it.

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That's either a gumbo or a fricasee

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sounds like the start of a mighty fine casserole..

Proved the point yet again, fool. What you are calling a "stew"...ain't.As you readily admit,unwittingly, you're talking about a thicker version of a gumbo...that's a smothered dish...a fricasse. Don't continue to confuse that with a stew...it isn't becoming.

As for me, I'm a transplant in Funroe. I hail from a land far away..a land where "stews" are held to the same level of skill and praise as a gumbo is in Acadiana. I know stew...what you're calling a stew...ain't.

Your dish is not a stew. You misuse the term. You can call the fricassee a stew if you wish, but if you travel to a culture that knows what a stew is, you'll be laughed at...really. Think about the guy in LA(lower Alabama) that puts corn in gumbo( it has happened). We would laugh at him..his guests probably don't know better, because they, like him, aren't from a culture that knows gumbo. The point is, Cajun culture doesn't know stew.