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| SOUTHERN CHICKEN STEW | |
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1 whole chicken, or several boneless, skinless breasts salt and pepper to taste butter flour milk 1 can chicken broth Texas Pete hot sauce The flour, butter and milk mixture is a basic white sauce. For measures, see White Sauce Parboil chicken in water until tender (usually about 2 hours). If using whole chicken, break meat into bite-size pieces and strain all bones, fat, and skin from soup. Reduce heat and make "thickening"- mix flour, milk, salt and pepper together until lumps disappear. Mix thickening with soup and stir well. Add Texas Pete or other hot sauce to taste. Mix in chicken broth and reheat until bubbly. In North Carolina, we serve with cole slaw and rice or grilled cheese sandwiches! Submitted by: Dana M. | |
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recipe reviews #3788
jerrod says:
Suprisingly tasty. We used garlic powder instead of salt for something different. Very tasty, indeed!
#10129
ChristyM says:
This recipe fails to say you should cook your chicken a day ahead, let it cool so all the grease rises to the top, remove the grease, THEN add all the other ingredients. I also added a can of Cream of Chicken soup. Aside from all the grease, it was actually alot like we've paid for at Fall Festivals. I will definitely try it again!
#50549
Lynsey (North Carolina) says:
Best recipe ever because us North Carolinians know how to fix it! :)
#60349
Stephanie (North Carolina) says:
Yummy! Just the way I make it and I am a southern girl!
#90371
Eagle (Georgia) says:
Thanks for the N.C. version of this great dish!
In Georgia, we put the chicken in the food processor to just lightly chop it; dump it back in the pot with some of the reserved, strained broth, the butter and blend or food process a half or whole bag of frozen corn-not to a pulp, but to make it look like creamed corn and add that to the chicken and stock and let it cook. We thicken with a handful of smashed soda crackers!
Top with Texas Pete!
Some call this chicken mull.
In Georgia, we put the chicken in the food processor to just lightly chop it; dump it back in the pot with some of the reserved, strained broth, the butter and blend or food process a half or whole bag of frozen corn-not to a pulp, but to make it look like creamed corn and add that to the chicken and stock and let it cook. We thicken with a handful of smashed soda crackers!
Top with Texas Pete!
Some call this chicken mull.
#94673
Brandie G (South Carolina) says:
Sounds exactly like what my family/church makes in Upstate South Carolina...
Just a question, Does anyone know a slowcooker/ Crock-Pot version of this? I work 12 hour days, and would love an easy version to throw in the Pot and let it cook away.
Just a question, Does anyone know a slowcooker/ Crock-Pot version of this? I work 12 hour days, and would love an easy version to throw in the Pot and let it cook away.
#112252
Amanda (North Carolina) says:
We are SO excited that you put the SOUTHERN STYLE on here!! we winged it and it's AMAZING!! first timers-Amanda & Lauren
#163150
Laurie (North Carolina) says:
This is my first time making chicken stew.. Thank you for sharing
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