Preparation:
Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt and pepper. Simmer until chicken comes off bones easily. Remove chicken to cool and add corn, butter beans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, and Marjoram.
Serves 6 - 8
NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken broth after first or second serving.
From Virginia Hospitality 15th edition, 1990. Typed by Dale and Gail Shipp, Columbia Md. |
