Fresh vegetable and chicken stew

Yield: 6 Servings

Measure Ingredient
1 \N (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

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, .

Similar recipes