Chicken Stew and My Cornbread

I made this Chicken Stew for dinner tonight and it was a big hit with all of the kids(I had my niece and nephew over). I got it from this yummy site, she has so many good recipes and she is even emailing them, if you sign up, so go on over and get signed up to receive some down home southern cooking recipes!

Chicken Stew

from Southern Plate

1 chicken

2 lg onions, chopped
7 cups water

4c. canned tomatoes
6 med.potatoes, peeled and diced

3 T sugar
2 c. frozen or canned whole kernel corn

2 T butter
5 tsp salt

2 tsp pepper
Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat. Dip off as much fat from the broth as possible. Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy. Add corn, onions, tomatoes, sugar, salt, and pepper to broth. Cover and simmer for 20 minutes. Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes. Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.
*This has been our family’s favorite stew since my mother got the recipe in 1974. No one has to use the recipe anymore because we have all made it so much.

I served it with my sweet cornbread recipe.

It makes a lot so I froze the rest.