Fresh vegetable and chicken stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (4-5 pound) chicken (up to) | |
| 3 | tablespoons | Shortening |
| 2 | cups | Hot water |
| 1 | tablespoon | Salt |
| ¾ | teaspoon | Black pepper |
| 12 | smalls | White onions |
| 1 | cup | Sliced carrots |
| 1 | cup | Fresh peas; lima beans, or snapbeans |
| 1 | cup | Diced potatoes |
| ⅓ | cup | All-purpose flour |
| ½ | cup | Water |
Directions
Cut chicken into serving-size pieces and brown on all sides in hot shortening. Place in Dutch oven or saucepan with water, salt, and pepper.
Cover and cook for 1 hour, or until chicken is tender. Add vegetables about 30 minutes before cooking time is up. Combine flour with the ½ cup water and stir into stew. Cook until medium thickness. Yield: 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .