Yield: 6 Servings
|1 \N||(4-5 pound) chicken (up to)|
|2 cups||Hot water|
|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|
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, .