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Smothered Stew Chicken

1 3- pound frying chicken- disjointed
1-cup thin cream
2 cups green corn or canned white corn
(Green corn is a special raw corn available in the South in the spring).
Stew the chicken in a quart of water with salt and pepper added until it is tender- about 45 min. Remove the chicken from the broth and place it alternately with the corn in a 2- quart casserole. Mix 2 heaping tablespoon of flour to a paste with cold water. Stir the paste into the chicken broth over a low flame. Add cream to broth. Pour broth over chicken. Bake in modern oven, 325- 350 degrees, about 35- 40 min. Serves 4.