OLD-FASHIONED CHICKEN STEW
1 (6 lb.) hen, cut up
1 tablespoon shortening
2 tablespoons all-purpose flour
3 onions, finely chopped
4 cups warm water
1/4 cup chopped green onions and parsley
In a Dutch oven, brown chicken in shortening; remove from pot.
Place flour in pot and stir until brown. Add onions and cook
until tender. Add chicken and water. Season with Creole Seasoning.
Simmer until tender (about 1 hour). During the last 5 minutes of
cooking, add green onions and parsley. Stir occasionally as stew
thickens to prevent burning. Serve over steamed rice.
Yields 6 servings.
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