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GEORGIA CHICKEN STEW




Source of Recipe


Cookbook


List of Ingredients




1 whole chicken
16-oz. can whole tomatoes
2 chicken bouillon cubes
10¾-oz. can tomato soup
1 bay leaf
2 tablespoons Worcestershire sauce
1 teaspoon paprika
2 tablespoons vinegar
1 teaspoon sage
3 sprinkles garlic salt
4 tablespoons margarine
1 large onion, chopped
10-oz. pkg. frozen limas10-oz. pkg. frozen corn
6 large potatoes, cubed

Recipe



Cook chicken in 3-4 cups water. Cool and bone chicken. Boil broth down to about 2 cups.
Return chicken pieces to broth and add tomatoes, which have been chopped. Add all ingredients except potatoes and cook until thickened, stirring occasionally. Remove bay leaf.
Meanwhile, cook potatoes in a separate saucepan until softened. Drain and, immediately before serving, stir into stew.