STEW FOR A COLD DAY
Source of Recipe
net
In the old days, this Virginia classic—a church-supper and family-reunion staple-would bubble outdoors in a giant iron pot for most of the day. Originally made with squirrel, it now begins with chicken. The traditional accompaniment is fresh-baked corn bread.
Cooks Note: For a fuller flavor, use bacon fat instead of the oil and toss in a chicken bouill
INGREDIENTS:
2 tablespoons vegetable oil
3 pounds bone-in chicken thighs, skinned and trimmed of excess
1 large sweet onion (about 3/4 pound), coarsely chopped
1 pound all-purpose potatoes, cut into 1/2-inch cubes
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 bay leaf
1 to 1-1/2 cups chicken broth
2 cups frozen baby lima beans, thawed
2 cups frozen corn kernels, thawed
1 tablespoon sugar
1 chicken bouillon cube (optional)
1 can (14.5 ounces) diced tomatoes
1. In a large (4-to-6-quart) slow cooker, combine the oil and chicken thighs, arranging the chicken in a single layer around the walls so they’ll heat faster. Add the onion and potatoes. Sprinkle with the salt, pepper and thyme, and mix lightly without dislodging the chicken. Add the bay leaf, cover and cook on high for 1 hour.
2. Mix in 1 cup of the chicken broth, the lima beans, corn, sugar and bouillon cube (if using). Cover and cook on low for 4 hours.
3. Mix in the tomatoes. Add the final 1/2 cup of the broth if the mixture seems thick (it should be a little thinner than chili). Cover and cook on low for 2 hours or until the chicken is fall-from-the-bones tender and the flavors are well blended. Discard the bay leaf.
Makes 6 servings
Each serving has: 469 calories, 16 g fat (3.6 g saturated), 35 g protein, 49 g carbohydrates (8.1 g fiber), 92 mg cholesterol, 1180 mg sodium. Good source of: riboflavin, niacin, vitamin B6, folate, selenium, zinc.
Perfect thing on a cold day.
|
|
member logon
