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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is an old Dixie recipe from one of my families cookbooks that dates back to the 1930's. I still make it today just as my grandmother did, and it is still a great hearty stew. Ingredients:
1/2 lb. bacon |
1 frying chicken cut up |
2 onions, chopped |
3 large tomatoes, peeled and quartered |
1/2 c. sherry |
3 cups of chicken stock |
2 tablespoons butter |
1/2 c. bread crumbs |
2 teaspoons worcestershire sauce |
1 pound of fresh lima beans |
1/2 c. okra, sliced |
3 ears of corn |
salt and pepper |
Directions:
1. Fry up the bacon in a cast iron or heavy skillet, set bacon aside. Add onion to bacon fat and cook until tender. salt and pepper the chicken and add to skillet cook until browned on all sides. When chicken is done add the chicken and onions to a dutch oven, use the sherry to deglaze the skillet and add to chicken.
2. Add tomatoes, stock and Worcestershire. Cook over low flame or med low heat for 1/2 hour. Then add lima beans, okra and corn that has been cut from the cob. Let simmer for one hour.
3. Add butter and bread crumbs and cook for 1/2 hour longer.
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