Maw Maws Good Old Fashioned Chicken Stew Food

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OLD-FASHIONED CHICKEN STEW



Old-Fashioned Chicken Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

Steps:

  • Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
  • Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
  • Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

HOG MAW



Hog Maw image

Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.

Provided by Wildasin

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h5m

Yield 6

Number Of Ingredients 5

4 baking potatoes, peeled and cubed
1 large pork stomach
1 ½ pounds bulk pork sausage
1 medium head cabbage, separated into leaves and rinsed
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
  • Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
  • Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

Nutrition Facts : Calories 715.1 calories, Carbohydrate 34.4 g, Cholesterol 408.5 mg, Fat 41.6 g, Fiber 6.9 g, Protein 49.5 g, SaturatedFat 14.6 g, Sodium 1088.9 mg, Sugar 6 g

MAMAW'S CHICKEN AND RICE CASSEROLE



Mamaw's Chicken and Rice Casserole image

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

MAMIE'S CHICKEN STEW



Mamie's Chicken Stew image

Provided by Chuck Hughes

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons/30 ml canola oil
One 4-pound/2 kg whole chicken
2 large carrots, peeled and roughly chopped
2 stalks celery, chopped
2 medium onions, chopped
1 head garlic, halved
1 leek, chopped
1 tablespoon/15 ml peppercorns
A handful fresh parsley, leaves torn
About 10 sprigs fresh thyme
Salt and freshly ground black pepper
4 potatoes, cubed
12 ounces/375 g bow tie pasta

Steps:

  • In a large saucepan, heat the oil over medium-high heat. Add the chicken, stir to coat and cook until brown on all sides, about 5 minutes. Add the carrots, celery, onions, garlic and leek and continue cooking until the vegetables are a light brown. Add enough water to cover the chicken, and then add the peppercorns, parsley and thyme. Stir to mix and bring to a simmer. Reduce the heat to low and let simmer until the meat falls off the bone, about 2 hours.
  • Keep the chicken aside and let cool. Keep the stock. Debone and cut the meat in chunks. Strain and skim the fat from the stock. Adjust the seasoning with salt and pepper. (This step can be done the day before.)
  • Add the potatoes to the stock and cook for 20 minutes. Skim the surface if necessary. Add the pasta and continue cooking until the pasta is al dente, 8 to 10 minutes. Add the chicken chunks. Adjust the seasoning and serve.

OLD FASHION CHICKEN STEW



Old Fashion Chicken Stew image

If you would like to try your hand at cajun cooking look no further. This is the epitome of South Louisiana cooking and served on many tables throughout South Louisiana for Sunday dinners. If you really want to be authentic you would make your chicken broth/stock from scratch, but time always seems to be limited for me so I do use canned broth/stock to save time. Most stews and gumbos are even better the next day so I try to make this the day before I intend to serve it. As the cajuns like to say "C'est si bon"!

Provided by Luby Luby Luby

Categories     Chicken

Time 2h55m

Yield 8 serving(s)

Number Of Ingredients 12

5 lbs chicken leg quarters, Divided
1 cup oil
2 cups flour, Divided
creole seasoning
2 large onions, Minced
3 stalks celery, Minced
1 large green bell pepper, Minced
1 tablespoon garlic, Minced
2 teaspoons Worcestershire sauce
2 bay leaves
3 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can chicken broth, if needed for thinning

Steps:

  • Liberally sprinkle chicken with creole seasoning and set aside.
  • Place 1 1/4 Cups Flour in zipper-top plastic bag and season well with creole seasoning.
  • Add chicken to zipper-top bag and shake well to evenly coat chicken with flour.
  • Set chicken aside and let rest for 15 minutes.
  • While chicken is resting In large heavy pot heat oil over medium heat until hot (about 15 minutes).
  • Slowly add floured chicken and brown on all sides.
  • Drain off all but 1/2 cup of oil and drippings.
  • In remaining 1/2 cup of oil add 3/4 cup of flour, stirring constantly.
  • Cook over medium heat until roux is medium to dark brown.
  • Add onions, celery and bell pepper and saute about 5 minutes.
  • Slowly add chicken broth, bay leaf, garlic, Worcestershire Sauce and Chicken Broth.
  • Cover and simmer for 45 minutes.
  • Add reserved chicken pieces to pot and simmer for 10 minutes.
  • Add creole seasoning as needed and simmer another 10 minutes.
  • If stew seems a bit too thick add a little more chicken broth.
  • Remove bay leaf and serve over hot steaming rice.

Nutrition Facts : Calories 944.6, Fat 63.3, SaturatedFat 13.6, Cholesterol 235.5, Sodium 944.2, Carbohydrate 30.5, Fiber 2, Sugar 3.2, Protein 59.8

MAW-MAW'S CHICKEN PIE



Maw-Maw's Chicken Pie image

Comfort food yum! Golden, cake-like crust. Can replace a portion of the chicken with an equal amount of frozen, thawed veggies, or stir a cup of shredded cheese into the soup mixture. Suggest broccoli and cheddar. May substitute fat-free soup for less calories. From Southern Living January 2007

Provided by majorfoodie

Categories     Chicken

Time 50m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 7

4 cups cooked chicken, chopped
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 1/2 cups chicken broth
2 tablespoons cornstarch
1 1/2 cups self-rising flour
1 cup buttermilk
1/2 cup butter, melted

Steps:

  • Place chopped cooked chicken in a lightly greased 12x8 inch baking dish.
  • Whisk together cream of chicken soup, chicken broth, and cornstarch.
  • Pour mixture evenly over chicken.
  • Whisk together self-rising flour, buttermilk, and melted butter.
  • Spoon batter evenly over chicken mixture.
  • Bake at 400 degrees Fahrenheit for 40 minutes or until crust is golden brown.

OLD-FASHIONED CHICKEN AND CORN STEW



Old-Fashioned Chicken and Corn Stew image

Categories     Soup/Stew     Milk/Cream     Chicken     Potato     Sauté     Stew     Quick & Easy     Corn     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound boiling potatoes
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch slices
1 garlic clove, minced
2 teaspoons chopped fresh thyme
2 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth (14 ounces)
3/4 cup water
2 ears frozen corn, cut crosswise into 1-inch pieces
1/4 cup heavy cream

Steps:

  • Pat chicken dry and season with salt and pepper.
  • Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
  • While chicken is browning, peel potatoes and cut into 1-inch pieces.
  • Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
  • Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.

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