My
Collection of Keeper Recipes
Chicken Stew (Brown)
Categories:
poultry, soups/stews
1/3 cup oil
1/2 cup flour
1 medium onion; diced
1 tablespoon parsley, dried
1 fryer chicken; cut-up
3 cup water
salt and pepper; to taste
tobasco; to taste
2 large eggs; hard boiled sliced(opt)
Put oil in dutch oven and heat over medium burner. Brown flour in hot oil until a rich brown, stirring constantly (~15min). Add onion and parsley, cook 5 min more. Add chicken and 3 cups of water (add more water if needed). Add salt, pepper, egg (if used), and tobasco to taste. Cover and cook on low for 45-60 minutes. Remove meat from bones and return meat to stew. Serve over rice or with dumplings.
( I always end up with 6 cups water and 3 leg quarters; can drop eggs in their shell into the hot stew to "boil" - saves cleaning another pot)
Contributor: W David Griggs (Manning, SC)
Yield: 4 servings
Preparation Time: 00:25