Chicken and Vegetable Stew (Saucochi di Gallinja)

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
6 cups water
2 tablespoons instant beef bouillon
2 medium tomatoes, chopped
2 medium onions, chopped
2 medium potatoes, cut into 1/2-inch slices
2 medium sweet potatoes or yams, cut into 1/2-inch slices
3 ears sweet corn, cut into 3 pieces
1/4 pound winter squash, pared and cut into 1/2-inch pieces (1 cup)
1/2 cup fresh or frozen green peas
1 small hot chile pepper, stemmed, seeded and sliced
2 teaspoons salt
1/4 teaspoon pepper
Chopped chives

Heat chicken, water and bouillon to boiling in Dutch oven; reduce heat. Cover and simmer 30 minutes. Skim off fat. Add remaining ingredients except chives. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done and vegetables are tender, about 20 minutes.

Garnish each serving with chives.

Yields 8 or 9 servings.

Chicken Blackpaper Stew

Serve this flavorful chicken stew with cornbread or biscuits for a hearty family meal.

Ingredients:

• 1 chicken, about 4 pounds, cut up, or use parts
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 ribs celery, sliced
• 1 large sweet or yellow onion, coarsely chopped
• 2 cloves garlic, minced
• pinch thyme
• 1/2 teaspoon Cajun seasoning
• 1/8 teaspoon black pepper
• 6 cups chicken broth
• 2 carrots, sliced
• 3 to 4 medium potatoes, peeled, cut in cubes
• 1 cup pearl onions, peeled, or use frozen or canned, drained pearl onions
• 2 tablespoons butter
• 8 to 12 ounces chicken sausage or other smoked sausage
• 1/4 cup flour
• salt and pepper, to taste

Preparation:

Wash chicken and cut up; pat dry and remove any excess fat. Heat 1 tablespoon butter and olive oil in a large stockpot or Dutch oven; add celery,onion, and chicken and brown chicken pieces slowly on all sides. Add the broth, thyme, Cajun seasoning, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer for 45 minutes. Remove chicken pieces and let cool slightly. Skim any visible fat from the broth. Meanwhile, add carrots, potatoes, and onions to the broth; cover and continue simmering.

Meanwhile, in a small saucepan, heat 2 tablespoons butter over medium-low heat; sauté the smoked sausage until browned. Stir in 1/4 cup flour until well blended with the fat. Add the sausage mixture to the simmering stew.

Remove chicken from the bones; chop and add to the stew. Bring the stew back to a simmer; cover and continue cooking until vegetables are tender and stew is thickened. Add salt and pepper, to taste.
Serves 6 to 8.

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