Category: Chicken

Brunswick Stew

Chicken, Corn, Potatoes, Soup, Tomatoes

From one of my mom’s cookbooks.

  • 2 broiler/fryer chickens (3 lbs. Each)
  • 2 large onions, sliced
  • 2 cups okra, cut (or used frozen or canned)
  • 4 cups fresh or 2 cans (each 16 oz.) tomatoes
  • 2 cups lima beans
  • 3 medium potatoes, diced
  • 4 cups corn, cut from cob or 2 cans (each 16 oz.) corn
  • 3 t. salt
  • 1 t. pepper
  • 1 T. sugar

Cut chicken in pieces and simmer in 3 quarts water for a thin stew or two quarts for a thick stew (If canned vegetables are used, include their juices and reduce water to 2 quarts for thin stew and 1 quart for thick stew) until meat can easily be removed from the bones.  This takes about 2 ¼ hours.  Add raw vegetables to broth and simmer uncovered until beans and potatoes are tender.  Stir occasionally.  Add chicken, boned and seasonings.

Baked Lemon Chicken

Chicken, Lemon, Main Dishes

Evie Davis

6 servings

  • 14 pieces of chicken
  • 1 stick butter
  • ¼ cup oil
  • salt, pepper, oregano
  • juice of 2 lemons
  • cornstarch

Liberally sprinkle chicken with salt, pepper and oregano.  Heat butter and oil together until butter is melted.  Pur half into 2 shallow baking pans.  Place chicken in pans without over crowding.  Mix remaining butter mixture with the lemon juice and baste.  Baste several times during baking with drippings in pan.  Bake 1 ½ hours at 325.  Chicken should be nicely browned and well done.

To make a lemon gravy place chicken on a platter and keep warm in oven.  Put all the drippings in one pan, add two cups, approximately, of water and keep on medium heat.  Make a roux of 4 T. cornstarch in ½ cup water (again, approximately) and stir into the drippings.  Continue to stir, bring to a boil and simmer for about 5 minutes, stirring occasionally.  You may need to add more water or cornstarch.  Experiment…the results will be tasty!

Corn Tortilla Chicken Soup

Chicken, Corn, Soup, Tortilla

This is from an old Bon Appetit recipe from a long time ago.  Kirsten has become the official maker of this soup in our family.

six servings

  • vegetable oil for frying
  • 8 thin corn tortillas, halved and cut into thin strips
  • 1 small onion, chopped
  • 2 large garlic cloves, minced
  • 1 T. chili powder
  • 2 t. cumin
  • ½ t. oregano
  • 1 bay leaf
  • 6 cups chicken broth or stock
  • 1 8 oz. Tomato sauce
  • 1 ½ t. salt
  • 1 t. sugar
  • ¼ t. ground pepper
  • 2 large chicken breast halves
  • 1 ½ cups corn kernels
  • sour cream, sliced radishes, cilantro, chopped red onion for garnish.

Pour oil into heavy skillet to depth of ¾ inch and heat to 350.  Fry tortilla strips until crisp and golden, about 1 minute.  Drain on paper towels.  Transfer I T. tortilla frying oil to large heavy pot.  Sauté onion until tender, around 5 minutes.  Add garlic, chili powder, cumin, oregano and bay leaf.  Sauté for one minute.  Add chicken stock, tomato sauce, salt, sugar and pepper and bring to the boil.  Add chicken.  Cover pot and simmer until chicken is just cooked through, around 15 minutes.  Using tongs, transfer to a plate and cool.  Shred chicken meat.  Add 1 ¼ cups of corn to soup, simmer until tender, around 5 minutes.  Add chicken and simmer for 1 more minute.  Ladle soup into bowls and garnish with tortilla strips and other garnishes.