|3 tablespoons||Bacon drippings|
|1||(3-lb) chicken; cut up|
|2½ cup||Canned or fresh tomatoes; chopped|
|2||Yellow onions; sliced|
|½ cup||Dry white wine|
|1 pack||(10-oz) frozen lima beans|
|1 pack||(10-oz) frozen Niblets corn|
|1 pack||(10-oz) frozen okra; sliced|
|1 cup||Toasted bread crumbs|
|2 teaspoons||Salt; or to taste|
|½ teaspoon||Freshly ground black pepper or to taste|
|3 tablespoons||Worcestershire sauce|
|½ teaspoon||Tabasco; or to taste|
This is another southern basic. It is really more than an ordinary stew and can be served at a fancy dinner or an informal supper. I must have run across fifteen variations on this dish and I know I have not even begun to hear about the rest of the possibilities.
Heat a large Dutch oven and add the bacon fat. Fry the chicken until lightly brown and add the water, tomatoes, onions, sugar, and wine. Cover and bring to a simmer. Cook for 1-¼ hours. Remove chicken from the pot and allow to cool enough to handle. Debone chicken and discard skin and bones. Tear meat into small pieces and set aside. Add remaining ingredients to the pot and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered. Add the chicken and cook for another 10 minutes. Correct the seasoning.
This goes well with Spiced Cranberries (see recipe) and a big green salad.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .
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