Return to Content

Chicken Stew

by

Yield: Serves 6

Serve topped with dumplings.

Ingredients:

  • 4-pound stewing chicken, cut into pieces
  • 2 onions, peeled and sliced
  • 1 stalk celery, sliced
  • 1 bay leaf
  • 6 peppercorns
  • Cold water
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 3 potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 2 cups fresh green beans, cut into 1-inch pieces
  • Salt and pepper to taste

Instructions:

Combine chicken, onions, celery, bay leaf, and peppercorns in Dutch oven. Add cold water to cover Simmer, covered, 2 hours. Remove chicken and cool. Pull meat from bones and chop. Discard skin and bones. Cool broth, chill, and skim. Return to Dutch oven with chopped chicken. Heat to simmer. Melt butter in small skillet, add flour, and stir to form smooth paste. Slowly add to pot and stir until well blended. Add potatoes, carrots, and beans. Simmer, partially covered, 15 minutes or until vegetables arc tender. Season with salt and pepper.
Updated Tuesday, September 18th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111