Southern Chicken Stew
The sugar in this dish offsets the acidity of the tomatoes. If you’re using apple juice instead of wine, you may want to wait until the dish is cooked to see if the sugar is needed.
Hands-on: 40 minutesTotal: 2 hours 30 minutes
- 3 Tbsp. bacon fat
- 1 roasting chicken (3 lbs.), cut into serving pieces
- 2 cups water
- 1 can (28 oz.) diced tomatoes (undrained)
- 2 large yellow onions, peeled and sliced
- ½ tsp. sugar
- ½ cup dry white wine or apple juice
- 1 package (10 oz.) frozen lima beans, thawed
- 1 package (10 oz.) frozen whole-kernel corn, thawed
- 1 package (10 oz.) frozen okra, thawed and sliced
- 1 cup fine dry breadcrumbs, toasted
- 3 Tbsp. Worcestershire sauce
- Salt and ground black pepper
- Tabasco sauce
- Heat bacon fat in a 6-quart Dutch oven over medium heat. Add chicken pieces and fry until lightly browned. Add water, tomatoes, onions, sugar, and wine or apple juice. Bring to a simmer; cover and simmer for 75 minutes or until chicken is cooked through. Use a slotted spoon to remove chicken and set it aside until it’s cool enough to handle. Then, remove chicken from bones and discard skin and bones. Shred chicken meat and set aside.
- Add lima beans, corn, and okra to the pot. Bring to a simmer and cook uncovered for 30 minutes. Stir in shredded chicken, breadcrumbs, and Worcestershire sauce. Simmer for 10 minutes, stirring occasionally, to bring chicken to temperature and thicken stew. Taste for seasoning and add salt, pepper, and Tabasco sauce to taste.