COMMENT:
This hunter's stew has as many recipes as there are cooks. This complete meal in a pot is cooked over an open fire and includes meat from the day's hunting such as rabbit or squirrel. Dry vegetables such as beans and corn and cured meat such as country ham are almost always included. I have made this recipe more user-friendly by replacing the game with chicken.
INGREDIENTS:
- 3 pounds chicken thighs
- 2 pounds fresh tomatoes, peeled & seeded
- 2 tbsps salad oil
- 1 cup diced country ham
- 3 quarts chicken stock
- 1 large onion, chopped
- 1½ cups fresh or frozen baby lima beans
- 1 bay leaf
- 2 hot peppers, diced
- 3 pounds chicken thighs
- 1 tsp thyme
- 1 tsp sugar
- 1½ tbsps salt
- 1½ tsps black pepper
- 3 cups fresh corn
- 2 tbsps butter
- 1 tbsp Worcestershire sauce
- 4 medium potatoes, peeled and cubed
METHOD:
In a 10-quart cast iron Dutch oven, heat oil over medium-high heat. Add chicken and sauté until golden brown on both sides. Add ham and stock. Bring mixture to a rolling boil, reduce to simmer and cook for 1 hour. Add onion, lima beans, bay leaf, hot peppers, potatoes, tomatoes, thyme, sugar, salt and pepper. Cover and simmer for 45 minutes. Add corn and cook, uncovered, for 15 minutes. Adjust seasonings if necessary. When ready to serve, swirl in butter and Worcestershire sauce. Serve in soup bowls with hot cornbread. |
