Chicken Stew (American South)

There are few things as comforting as a bowl of homemade Southern Style Chicken Stew. This classic chicken recipe has been around for generations and is full of homemade goodness. It’s simple, unpretentious and absolutely delicious.

1 (3 lb) chicken, whole, pieces or breasts
2 cups chicken stock
3 Tbsp. all-purpose flour, unbleached
½ cup milk
1 Tbsp. butter
2 cups whole milk
1 tsp. sea salt
½ tsp. black pepper, freshly ground

Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cup of cooking liquid.

When chicken is cool enough to handle, remove skin and meat. Discard skin. Shred meat and return it to the cooking liquid. Add chicken stock then bring liquid to a simmer.

In a small bowl or cup, mix together flour, milk and butter. Gently spoon into simmering liquid and stir until incorporated. Add milk and stir. Taste and add additional salt and pepper if needed.

Serve hot with a dash of hot sauce if desired and saltine crackers.

Makes 8-10 servings.

Cook's Notes:

• Milk is used TWICE in this recipe – the first is to make a paste with butter and flour to help thicken the chicken stock, and the second is to make the stew creamy. Trust me, this is a process that works.
• To Store and Reheat: allow the chicken stew to cook, then transfer it to an airtight container. Place it in the fridge for up to 3 days. Reheat it on medium heat, stirring occasionally, until it’s heated through.