Chicken Stew

Dorothy Byrnside, F.M.S.

  • 1 fat hen (about 6 lb), cut up to fry
  • 3/4 cup milk
  • 1/2 cup flour
  • 1 stick of margarine
  • 1 onion, chopped fine
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, chopped fine
  • 1 Tbsp Worcestershire®
  • Tony’s Creole Seasoning® or salt and pepper

Season chicken with Tony’s Creole Seasoning® or salt and pepper. Melt margarine in Dutch oven. Dip chicken in milk, then flour, and fry in margarine until brown. Remove chicken. Sauté onion, celery, bell pepper, and garlic in pot until tender. Add chicken and enough water to cover. Add Worcestershire® sauce.

Cover and cook slowly until tender. Takes about 4 hours. Serve with boiled rice or spaghetti.

Serves 8.

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