Southern Chicken Stew Recipes

SOUTHERN CHICKEN STEW

Steps:

• Place all the ingredients in a heavy pot and cover with water.
• Bring to a boil, then allow to simmer for an hour or more.
• Add more water, if you like.
• Season and serve.

SOUTHERN FRIED CABBAGE CHICKEN STEW

Steps:

• Render fat from bacon (more rendered bacon fat may be needed if you wish to use any two larger heads of cabbage).
• Remove bacon from skillet and chop into bite size pieces. Set aside and let drain on paper towels.
• Shred cabbage as if making coleslaw.
• Slice onions into thin half moon.
• Saute cabbage and onion in bacon fat until lightly browned.
• Mix bacon pieces in with cabbage and onions. Set aside and let drain on paper towels.
• Peel potatoes. Dice into bite sized pieces.
• Season chicken with Soul Seasoning and pepper (or whatever you have around).
• Fry until well browned in skillet with bacon fat.
• Add chicken broth, bouillon cubes, potatoes and water.
• Boil until chicken well tender.
• Set aside two chicken halves to cool.
• Shred into chunky bite sized shreds.
• Add chicken, potatoes, cabbage mixture and 2 cans of northern beans.
• Boil all until rendered down into thick gravy like consistency.
• Let cook until chicken is tender and all flavors are well blended, at least for 1-1 1/2 hours extra. Remember the longer you cook this, the better it is going to taste, so a crock pot would be "PERFECT" for this particular dish.
• NOTE: If dish is too fatty for you.
• After and only after frying the chicken, you may take a paper towel and take the grease out of the pan, if you are cooking in a skillet or pot of some kind do not clean the skillet.
• You will need all the flavor on bottom of pan for flavoring.

INSTANT POT® CREAMY CHICKEN STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
• Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
• Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
• Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
• Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.