Simple Southern Chicken Stew {A Favorite Fall Recipe}
Simple Southern Chicken Stew
Gone are the sounds of crickets...hello to the sounds of college football and a crackling fire in the background. Sigh...I'm a happy girl! The fall weather is officially arriving this week! Now that the heat and humidity have finally ended,
I have some outdoor projects that I'll finally be able to start.
I'm making shutters for our home this fall and I can't wait to see how much of a difference they'll make. One of my favorite things that my husband cooks this time of year is his Chicken Stew recipe. This is how the Wikipedia defines Southern Chicken Stew.
Source Wikipedia
My definition: comfort in a bowl.
It's even better the next day, but it doesn't last very long in our house.
Ingredients:
4 chicken breasts 4 whole onions, washed well, leave on the skins 2 cans evaporated milk 2 tbsp butter 2 tbsp bouillon (Better Than Bouillon brand) Salt and pepper to taste
In a lidded pot, bring the chicken breasts to a boil. Once boiling, turn off the heat, leave the lid on and let the chicken set for 45 minutes. In a separate pot, do the same thing for the whole onions. Reserve 6-7 cups of the chicken broth. Remove the chicken and onions from the pots and allow them to cool for 15 minutes. The onions will now be easy to peel and chop. Chop the chicken and onions into very small chunks then add them to the broth. Add the evaporated milk, butter and bouillon. Season with salt and pepper to taste. Simmer for an hour. Garnish with shredded cheddar, diced green onions and Texas Pete. Serve with saltines.
Don't forget dessert!
I'm linking this recipe up to : Life As A Mom's Ultimate Recipe Swap
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