Its that good. Its so good that it actually bothers me to think that some of you might only look at the photos, read the tutorial, and never make it. Its so good that if I could, I would seriously arrange a time and place for all of us to meet up under a tent somewhere in the middle of the country just to serve you this chicken stew. Its just……..its…..well folks, its just so good!
My mother got this recipe out of a 1974 issue of Good Housekeeping. There was a photograph of a little old lady next to the title and Mama said “She just looked like her food would be really good”. Since then, I cannot even begin to tell you how often we make it. Everyone in my family makes this and loves it. My in laws are coming in from Georgia this weekend for the Tennessee Valley Old Time Fiddler’s Convention as they do every year and this stew is always a request for their first meal. Tonight I’m serving it with Dixie Cornbread.
This stew refrigerates well, freezes well, and can easily feed a crowd simply by adding more potatoes. I always try to make a double batch and my family happily eats it whenever they need a quick meal all week long!
Once you make this a time or two, you’ll have no more need of the recipe. It will be ingrained on your heart, your taste buds, and your stomach.
*This has been our family’s favorite stew since my mother got the recipe in 1974. No one has to use the recipe anymore because we have all made it so much.
- 1 chicken
- 2 lg onions, chopped
- 7 cups water
- 4 cups canned tomatoes
- 6 med.potatoes, peeled and diced
- 3 Tablespoons sugar
- 2 cups frozen or canned whole kernel corn
- 2 Tablespoon butter
- 5 teaspoons salt
- 2 teaspoons pepper
- Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat.
- Dip off as much fat from the broth as possible.
- Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.
- Add corn, onions, tomatoes, sugar, salt, and pepper to broth.
- Cover and simmer for 20 minutes.
- Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes.
- Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.