Copyright © 2014 The FOURnet Information Network. All rights reserved.

SOUTHERN CHICKEN STEW 
1 whole chicken, or several boneless, skinless breasts
salt and pepper to taste
butter
flour
milk
1 can chicken broth
Texas Pete hot 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.
Share: Add review or comment

 Rating: 4.7 / 5 - Reviews: 7
Sep 14, 2:15 PM
jerrod says:
Nov 2, 12:48 PM
ChristyM says:
Nov 9, 4:53 PM
Lynsey (North Carolina) says:
Jan 30, 5:58 PM
Stephanie (North Carolina) says:
Jan 5, 1:32 PM
Eagle (Georgia) says:
Feb 21, 2:24 PM
Brandie G (South Carolina) says:
Oct 29, 7:45 PM
Amanda (North Carolina) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.02s