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Ernest T. Bass's Chicken-Thief Stew




Source of Recipe


Aunt Bee's Mayberry Cookbook


List of Ingredients




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

Recipe



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.