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This stew used to be made with squirrel meat.
Yield: Serves 4
- 5 tablespoons butter
- 3 onions, peeled and sliced
- 1/4 cup flour
- 2 teaspoons rosemary
- 1 teaspoon salt
- 1-1/2 pounds chicken pieces (thighs, legs, wings)
- 2 cups chicken stock
- 2 tomatoes, peeled, seeded, and chopped
- 1 cup cooked corn, canned or fresh
Heat 2 tablespoons butter in Dutch oven. Saute onions until tender. Remove with slotted spoon. Combine flour, rosemary, and salt in bowl or plastic bag. Coat chicken with flour mixture. Melt remaining 3 tablespoons butter in Dutch oven. Brown chicken over moderate heat. Add stock, bring to a boil, reduce heat, cover, and simmer 30 minutes. Add sauteed onions, tomatoes, and corn. Cover and simmer 10 to 15 minutes longer.
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