| |
THE RECIPE
Serving: 4 peoples
Ingredients
1 whole chicken, cut up
1 onion, quartered
2 stalks celery, diced
1 teaspoon salt
1/4 teaspoon pepper
2 cups white shoepeg corn
1 1/2 cups small butter beans
1 pound canned tomatoes
2 small potatoes, cubed
1/3 cup ketchup
2 to 3 tablespoons vinegar
1 tablespoon firmly packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco
1/4 teaspoon marjoram
2 to 3 tablespoons unsalted butter
Method
Place the chicken in a Dutch oven and add enough
water to cover well. Add the onion, celery, salt and
pepper. Boil until the chicken is ready to come off the
bone. Remove the chicken pieces and let cool. Add the
corn, butter beans, tomatoes, potatoes, ketchup, vinegar,
and brown sugar to the broth; cook 2 hours or until
tender. Remove the chicken from the bones and add it to
the vegetables along with the Worcestershire, Tabasco and
marjoram and butter.
|
