"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Stew Recipe

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This recipe for Chicken Stew, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Monday, September 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1# boneless, skinless chicken breasts, cut into serving-size pieces
1# boneless, skinless chicken thighs cut into serving-size pieces
2 T. olive oil
3 medium onions cut into 1" pieces
2 green peppers cut into 1" pieces
1 medium eggplant peeled and cut into 2" pieces
1 28-0z. can sliced stewed tomatoes
1 C. dry sherry
1 T. lemon jiice
1 tsp. salt
1/2 tsp. black pepper

Directions:
Directions:
PAM a 4-qt. Dutch oven. Heat oil and brown chicken over medium heat. Remove chicken to separate bowl.
Add onions and peppers to drippings and soften about 5 minutes. Spoon off fat.
Return chicken to Dutch oven, add remainder of ingredients, cover and simmer for 45-50 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour or less.
Personal Notes:
Personal Notes:
A family favorite with sour dough bread and a fresh fruit salad.

 

 

 

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