(Cut this recipe in half for regular portions).
Cut chicken in pieces and simmer in 3 qts. water for a thin stew, or 2 qts. for a thick stew, until meat can be easily removed from the bones, about 2 1/4 hours. Add raw vegetables to broth, and simmer uncovered until beans and potatoes are tender. Stir occasionally to prevent scorching. Add chicken, boned and diced, if desired, and the seasonings. (If canned veggies are used, include juices and reduce water to 2 qts. for thin stew and 1 qt. for thick stew). The longer and slower stew cooks, the better the flavor. Flavor improves when left to stand overnight and reheated.
By Robin from Washington, IA
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