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Low Country Chicken Stew

Difference (from prior minor revision)

Changed: 2c2

< : Video (plus recipe) on Facebook's [[Cast Iron Cooking]] group: ''[https://www.facebook.com/video.php?v=10153155607562576&set=o.338830442867464 Stirring a Big Pot of Chicken Stew]''

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> : Video : ''[http://youtu.be/4-LKKBrV1yQ Lowcountry Chicken Stew]''


Lowcountry Chicken Stew 01.jpg Lowcountry Chicken Stew 02.jpg

Video : Lowcountry Chicken Stew

I'm a born and bred New Englander and have lived in Massachusetts all my life; yet, I've enjoyed a Lowcountry crab boil as much as any Southerner. :) Thus, I can't give this dish any name other than "Lowcountry chicken stew." It has the ingredients you'd find in a seafood boil, except that we substitute chicken for the seafood in order to save on cost. It's gently simmered on the stovetop for three hours (though it would probably be done in two hours; I was busy last night and had to let it keep on boiling while I finished a job).

This was prepared in a huge Le Creuset 12-quart enameled cast iron pot. The ingredients are:

A Lowcountry boil always produces huge piles of food, and it has to be cooked in a huge pot. This is no exception. :)

Mix together crushed tomatoes, brown sugar, Worcestershire sauce, Old Bay seasoning, and minced garlic to make a simple barbeque-style sauce.

Add chicken pieces and sliced sausage, mix into the sauce. Add corn, potatoes, onions, and stir. Add chicken broth to cover it all, and stir it all together.

Cover the pot, bring to a boil. Lower stovetop temperature to a gentle simmer, and simmer the meat and sauce for two hours.

Add mushrooms, and simmer for another 20 minutes to cook the mushrooms.

And, it's done! I served this with lots of sliced Italian bread.