Maw Maws Good Old Fashioned Chicken Stew Recipes

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OLD-FASHIONED CHICKEN AND CORN STEW

Categories     Soup/Stew     Milk/Cream     Chicken     Potato     Sauté     Stew     Quick & Easy     Corn     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12



Old-Fashioned Chicken and Corn Stew image

Steps:

  • Pat chicken dry and season with salt and pepper.
  • Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.
  • While chicken is browning, peel potatoes and cut into 1-inch pieces.
  • Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.
  • Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.

2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 pound boiling potatoes
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch slices
1 garlic clove, minced
2 teaspoons chopped fresh thyme
2 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth (14 ounces)
3/4 cup water
2 ears frozen corn, cut crosswise into 1-inch pieces
1/4 cup heavy cream

OLD-FASHIONED CHICKEN STEW

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13



Old-Fashioned Chicken Stew image

Steps:

  • Season the chicken pieces with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Brown the chicken, working in batches and adding more oil as needed, 3 to 5 minutes per batch; set aside.
  • Add the celery and onion and cook until beginning to soften, about 3 minutes. Sprinkle over the flour and stir, cooking a minute or so. Pour in the stock, season with salt and pepper and add the parsnips, carrots, turnip and rutabaga. Add the chicken back, bring to a boil and reduce to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through, about 45 minutes.
  • Stir in the heavy cream and parsley. Taste and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves.

One 4-pound chicken, legs, thighs and breasts (no wings) cut into 8 pieces, backbone discarded (or 1 cut-up chicken)
Kosher salt and freshly ground black pepper
Vegetable oil, as needed
2 stalks celery, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
4 cups low-sodium chicken stock
2 medium parsnips, peeled and cut into 1-inch chunks
2 medium carrots, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
1 cup heavy cream
1 tablespoon chopped fresh curly parsley, plus additional leaves, for garnish

MAMAW'S CHICKEN AND RICE CASSEROLE

I grew up on this recipe, my Grandmother got it from a lady from church at a pot luck a long time ago! She passed it down to my mom and it's always been a family favorite. Quick and easy for school nights, and the leftovers are just as good! You can use less butter on top of course, my Momma and Mamaw always put the full stick on top (gotta love Southern ladies and their butter!)

Provided by katiefbenham

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 8



Mamaw's Chicken and Rice Casserole image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.
  • Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
  • Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 36.7 g, Cholesterol 80.7 mg, Fat 25 g, Fiber 0.9 g, Protein 16.8 g, SaturatedFat 12.2 g, Sodium 1211.2 mg, Sugar 1.7 g

3 chicken breasts, cut into cubes
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
salt and ground black pepper to taste
½ cup butter, sliced into pats

OLD FASHIONED CHICKEN AND DUMPLINGS

This is comfort food that can't be beat!

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Yield 20

Number Of Ingredients 13



Old Fashioned Chicken and Dumplings image

Steps:

  • In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
  • To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
  • To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g

7 pounds cut up chicken pieces
4 cups chicken stock
2 onions, chopped
3 stalks celery, chopped
3 teaspoons salt
1 egg
¼ cup milk
1 ½ cups all-purpose flour, divided
1 ½ teaspoons baking powder
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
1 cup water
½ teaspoon ground black pepper

MAW-MAWS BRUNSWICK STEW

I'm not sure where she got this recipe, but it's one of my favorites. Mom tweaked it over the years by omitting the tomatoes and replacing the chicken legs for breast meat, even Maw Maw liked it better. I can remember eating it with a big ole slice of hot buttered sweet corn bread and thinking it was the best thing to ever...

Provided by Cynthia Creamer-Pirtle

Categories     Chicken

Time 1h15m

Number Of Ingredients 10



Maw-Maws Brunswick Stew image

Steps:

  • 1. Heat oil in heavy dutch oven. Season chicken (cubed breasts or chicken legs) with salt, pepper and garlic, dredge in flour.
  • 2. On Med to Med high heat brown chicken until just golden.
  • 3. Add onion and saute until tender. Don't brown or caramelize them.
  • 4. Add just enough water to cover. Add lima beans and simmer for ten minutes over medium heat.
  • 5. Add corn, potatoes, and tomatoes if using them. Simmer 15 to 20 minutes, covered or until potatoes and lima beans are tender. Keep just enough water to cover. The flour from dredging and the potatoes will serve to thicken the broth somewhat.
  • 6. Serve with garlic bread or cornbread and enjoy!

8 chicken legs or 2lb cubed chicken breast
4 lg potatoes cubed
1 chopped onion
16 oz frozen whole kernal corn
16 oz frozen baby green lima beans
1 c flour
15 oz can(s) diced tomatoes (optional)
salt and pepper to taste
garlic powder to taste
1/4 c olive oil or just enough to cover the bottom of the pot

GOOD OLD FASHIONED CHICKEN SOUP/STEW

There isn't anything more comforting on a snowy winter day than a bowl of homemade chicken soup. Don't let the list of ingredients turn you away. This is an extremely easy and flavourful soup to make. The soup is thicker the second day because of the added noodles. This also freezes extremely well.

Provided by Diana 2

Categories     Chicken

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 19



Good Old Fashioned Chicken Soup/Stew image

Steps:

  • In a large dutch oven or stock pot, add onion, celery, carrots, garlic and bay leaf. Place chicken on top, and add water. (If your pot will only hold 10 cups of water at first, the remaining water can be added later, as some of it will evaporate.) Cover and bring to a boil. Reduce heat to low, and simmer for 1-1/2 hours.
  • Using a slotted spoon, remove chicken to a plate to cool. Strain the broth, and discard the vegetables.
  • At this point, the broth may be cooled and frozen for later use, or you may continue on with the recipe. This is an excellent time to remove any remaining fat from the broth.
  • Remove the meat from the bones, cut and set aside.
  • Return the broth to a clean pot. Bring to a boil and add the potatoes, carrots, celery, onion, garlic, salt and pepper. Cover and simmer for 1/2 hour.
  • Add the chicken, bouillon, frozen vegetables, and noodles. Simmer for 20 minutes.

1 onion, quartered
2 celery ribs
2 carrots
4 garlic cloves
1 bay leaf
2 lbs skinless chicken pieces, skin and visible fat removed
10 -12 cups cold water
10 cups chicken broth
2 potatoes, quartered and sliced
2 carrots, sliced
1 stalk celery, sliced
1 small onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 cups chicken, that you've pulled from the bones
2 tablespoons chicken bouillon, liquid Bovril
1 1/2 cups frozen mixed vegetables
1 1/2 cups thin egg noodles

HOG MAW

Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.

Provided by Wildasin

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h5m

Yield 6

Number Of Ingredients 5



Hog Maw image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
  • Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
  • Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

Nutrition Facts : Calories 715.1 calories, Carbohydrate 34.4 g, Cholesterol 408.5 mg, Fat 41.6 g, Fiber 6.9 g, Protein 49.5 g, SaturatedFat 14.6 g, Sodium 1088.9 mg, Sugar 6 g

4 baking potatoes, peeled and cubed
1 large pork stomach
1 ½ pounds bulk pork sausage
1 medium head cabbage, separated into leaves and rinsed
salt and pepper to taste

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