Chicken Stew

Oxmoor House
2 1/2 quarts


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1 (5-pound) stewing hen, cut up
3 quarts water
1 medium onion, quartered
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried whole oregano
1/2 teaspoon rubbed sage
1 (17-ounce) can whole kernel corn, drained
3 cups diced potato
6 stalks celery, sliced
6 medium carrots, scraped and sliced
1/4 cup all-purpose flour
1/3 cup water


Combine chicken, water, onion, salt, pepper, oregano, and sage in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and cut meat into bite-size pieces; discard bones, and set meat aside.

Add chicken, corn, potatoes, celery, and carrots to broth; simmer, uncovered, 1 1/2 hours or until vegetables are tender.

Combine flour and water, stirring until smooth. Add flour mixture to stew; cook, stirring frequently, until stew is thickened. Serve immediately in individual bowls.

Created date

February 2010