SOUTHERN CHICKEN STEW
Featuring tomatoes, corn, potatoes, and chicken, this flavorful and hearty southern chicken stew recipe is a firm family favorite.
Provided by The SouthernPlate Staff
Categories Main Course
Time 1h40m
Number Of Ingredients 10
Steps:
- Cook the chicken until done in water. Remove the chicken from the broth and discard its skin. Separate the meat from the bones and then shred the meat.
- Dip off as much fat from the broth as possible.
- Simmer potatoes in 1 cup of broth in a covered saucepan until done and do not drain. Mash potatoes slightly, keeping them lumpy.
- Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
- Cover and simmer for 20 minutes.
- Add potatoes and chicken pieces and simmer slowly with the lid off for at least 45 minutes.
- Right before serving, stir in the butter and let it melt. This chicken stew is best if made a day ahead and reheated to serve.
Nutrition Facts : Calories 684 kcal, ServingSize 1 serving
SOUTHERN CHICKEN STEW
Make and share this Southern Chicken Stew recipe from Food.com.
Provided by Stella Mae
Categories Stew
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place all the ingredients in a heavy pot and cover with water.
- Bring to a boil, then allow to simmer for an hour or more.
- Add more water, if you like.
- Season and serve.
Nutrition Facts : Calories 217.4, Fat 6.5, SaturatedFat 1.8, Cholesterol 42.4, Sodium 221.9, Carbohydrate 30.9, Fiber 4.3, Sugar 7.2, Protein 11.5
OLD-FASHIONED CHICKEN STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SOUTH CAROLINA STYLE CHICKEN STEW
I first tried this when I moved to South Carolina and immediately fell in love with it. It is the best comfort food to have on a chilly day. We serve it with Texas Pete hot sauce here. If you have leftovers, either reheat a portion in a microwave oven, or very slowly on the stove top.
Provided by Phycoinsc
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the skin from the chicken breasts (or start with boneless skinless breasts) and place them in a dutch oven or a soup pot. Add the chicken stock and enough water to cover the breasts and have at least 3" of liquid over them.
- Bring the liquid to a simmer and then poach the breasts for 15 minutes. Remove and set them aside until cool enough to handle.
- While poaching the chicken, slice the onions in half "pole to pole" and cut off both the root and tail ends. Peel the onions. Slice the onions pole to pole into 1/4" slices.
- Separate the onion slices and then add them to the liquid in the pot (the chicken has been removed by this time). Continue simmering to cook the onions until translucent.
- When cool enough to handle slice the chicken breasts into 1" cubes. When the onions are done cooking add the chicken cubes back into the pot.
- Add the evaporated milk.
- Cut the butter into 1 T pieces and add to the pot and let it melt.
- Do not boil the stew or the milk will separate!
- Serve with hot sauce.
Nutrition Facts : Calories 722.3, Fat 48.7, SaturatedFat 26, Cholesterol 186.8, Sodium 578.5, Carbohydrate 30.2, Fiber 0.9, Sugar 5.9, Protein 40.8
CLASSIC SOUTHERN FRIED CHICKEN
Super crunchy, classic Southern fried chicken with a slightly salty, flavorful bite. The meat is tender and juicy, and the exterior is light and crispy. Take your time with this... let the soak happen overnight and cook in batches. Cook extra because who doesn't love cold fried chicken? Serve with mashed potatoes and coleslaw with soft rolls to create that perfect bite.
Provided by NicoleMcmom
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
- Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
- Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
- Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
- Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
- Serve immediately.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 45.5 g, Cholesterol 141.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 50.1 g, SaturatedFat 7.7 g, Sodium 1558 mg, Sugar 6.3 g
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