From 19th-century Virginia, this stew originally included squirrel meat (we opt here for chicken). Although the stew is sometimes thickened with stale bread cubes, this version uses flour to give it body and features garlic bread on the side. Garnish with fresh thyme sprigs.
Ingredients
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[quantity] => 1.00
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[7b748d2a-5e94-3034-2d65-e831e32d1655] => Array
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[title] => beans, lima, baby, boiled f/fzn
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[title] => bread, italian, slice
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[title] => garlic, cloves, fresh
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-
1 cup peppers, bell, red, sweet, fresh, chpd
-
3/4 cup onion, yellow, fresh, chpd
-
1/2 cup celery, fresh, diced
-
1 tbsp oil, peanut
-
1 tbsp flour, all purpose, bleached, enrich
-
1 pound chicken, skinless, boneless thighs cut into 1/2 inch pieces
-
2 cup broth, chicken, light, fat free, rducd sod, cnd
-
2 tbsp tomato paste, unsalted
-
1 tsp thyme, dried
-
1/2 tsp salt, table
-
1/2 tsp hot pepper sauce (such as Tabasco)
-
10 ounce-weight corn, sweet, fzn
-
10 ounce-weight beans, lima, baby, boiled f/fzn
-
6 piece Italian bread, toasted, 1-oz. slices
-
2 garlic, cloves, fresh
Recipe Method
1. Heat a
large Dutch oven over medium-high heat.
Coat pan with
cooking spray. Add
bell pepper, onion and celery to pan; cook 5 minutes, stirring occasionally. Add oil to pan. Combine flour and chicken in a medium bowl, tossing to coat. Add chicken to pan; cook 2 minutes or until lightly browned. Gradually stir in broth; bring to a boil. Cook 1 minute or until slightly thick, stirring occasionally. Add tomato paste and next 5 ingredients (through lima beans) to pan. Cover, reduce heat and simmer 30 minutes.
2. Rub bread slices with cut sides of garlic; discard garlic. Serve bread with stew.
Yield: 6 servings (serving size: 1 cup stew and 1 slice bread).