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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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So very good and very filling. This another family cookbook favorite. Could make this once a week and be extremely happy. Of course all of these I post on here are favorites to the whole family.When you have young ones in the house, good recipes are keepers. Ingredients:
1 whole broiler-fryer chicken, cut up |
1 onion, quartered |
2 celery ribs, diced |
1 teaspoon salt |
1/4 teaspoon pepper |
16 1/2 ounces white shoepeg corn |
10 ounces frozen butter beans |
1 lb canned tomato |
2 small potatoes, cubed |
1/3 cup ketchup |
2 -3 tablespoons white vinegar |
1 tablespoon brown sugar |
1 teaspoon worcestershire sauce |
1/2 teaspoon tabasco sauce |
2 -3 tablespoons butter |
1/4 teaspoon dried marjoram |
Directions:
1. Place chicken in Dutch oven or other heavy stock pot.
2. Add enough water to cover well.
3. Add onion, celery, salt and pepper.
4. Boil until chicken comes off the bone easily.
5. Remove chicken to cool.
6. To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
7. Cook 2 hours or until tender.
8. Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
9. Heat through and serve.
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