Ernest t. bass's chicken-thief stew
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Ernest T. doesn't chew his cabbage twice, but he always come back for | ||
| More of this. | ||
| All purpose flour | ||
| 4 | pounds | Chicken, cut in pieces |
| ½ | cup | Oil |
| ½ | cup | Onions, chopped |
| 3 | cups | Canned tomatoes |
| 1 | cup | Water |
| 1½ | tablespoon | Salt |
| 1 | tablespoon | Worcestershire sauce |
| ¼ | teaspoon | Cayenne pepper |
| 2 | teaspoons | Sugar |
| 3 | cups | Whole kernel corn |
| 3 | cups | Lima beans |
Directions
Flour the chicken. In a large stock pot brown the chicken in the oil. Add the onions and cook until the onions are clear, stirring occasionaly. Add the tomatoes, woater, and seasongs. Cover and simmer until the chicken is almost tender. Take the chicken out of the stew and remove the bones and skin. Leave the chicken meat in fairly large pieces. Return the chicken to the stew and add the corn and lima beans. Continue cooking until the vegetables are tender.
Serve hot. VARIATION: If preferred, 2 lbs of boneless cubed beal or beef may be substituted, but stolen chicken is cheaper. Serves 8.
Submitted by: Alice and Jim Schwenke - Houston, Texas. Origin: Aunt Bee's Mayberry Cookbook. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-05-94