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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
2. Add chicken, corn, potatoes, celery, and carrots to broth; simmer, uncovered, 1 1/2 hours or until vegetables are tender.
3. Combine flour and water, stirring until smooth. Add flour mixture to stew; cook, stirring frequently, until stew is thickened. Serve immediately in individual bowls.
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