2 1/2 to 3 pounds chicken, cut up
2 stalks celery
1 small onion
2 quart tomatoes, fresh or canned
1 cup chopped onion
3 medium potaotes, peeled but still whole
1 quart green butter beans (drain if canned; )
1 quart whole kernel corn (drain if canned)
5 tablespoon sugar
1 salt, to taste
1 red and black pepper, to taste
Place the chicken, celery and small onion in a large kettle and add about a quart of water. Simmer until the meat is tender and begins to loosen from the bones, Lift the chicken from the broth. Cool the broth and discard the celery. Remove the meat from the bones and cut it into small pieces.
Add the tomatoes, chopped onions and whole potatoes to the broth. Continue cooking over medium heat. Remove the potatoes when they are tender, mash and return to the stew. (Some cooks omit this step but dice the potatoes before adding them to the stew. It has been noted, however that the stew freezes better when the potatoes have been mashed; otherwise they will become soggy.)
Add the cut-up chicken, butter beans, corn and sugar. Add salt and red and black pepper to taste.
Bring to a boil while stirring. Cover, lower the heat and simmer slowly, stirring occasionally to prevent stickiing, for 3 to 5 hours, or until the tomatoes have been cooked to pieces.
Makes 12 servings.
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