Southern Style Chicken Stew
A simple fall favorite in North Carolina, best served on a patio with friends and adult beverages flowing
- Chicken – whole pieces or bone-in/boneless chicken breasts.
- Chicken stock, All-Purpose Flour
- Whole Milk, Butter
- Salt, Black Pepper
Add chicken to a large stockpot with enough water to cover. Simmer until tender, about an hour. Remove from the pot, reserving 2 cups of cooking liquid.
When chicken is cool enough to handle, remove skin and meat. Shred meat and return it to the cooking liquid. Add chicken stock, then bring the mixture to a simmer.
In a small bowl, mix together flour, milk and butter to make a slurry. Gently spoon into simmering liquid and stir until incorporated. Add more milk and stir. Taste and add additional salt and pepper (we like lots of pepper) if needed.