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Southern-Style Chicken Stew

Southern-Style Chicken Stew


  • 1 1/2 pounds chicken breast halves, boneless and skinless, cut into 2-inch pieces
  • 4 tablespoons all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 medium onion, chopped
  • 1 (14.5 ounce) can low-sodium chicken broth
  • 2 sweet potatoes, cut into 1-inch chunks
  • 1 bunch (about 1/2 pound) collard greens, rough-chopped into 2-inch pieces
  • 1/2 pound cooked smoked sausage, such as kielbasa, sliced into 1/2-inch thick rounds


  1. Place 3 tablespoons flour in a large bowl. Season with salt and pepper. Add chicken pieces and toss gently to coat.
  2. Heat 2 tablespoons oil in a 5-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken, reduce heat to medium and cook until browned, 10 minutes, turning occasionally.
  3. Transfer chicken to a plate.
  4. Add remaining tablespoon oil to pot over medium heat. Add onions to pot and cook, stirring occasionally, until translucent and just beginning to brown, about 3 to 4 minutes.
  5. Turn heat to high and add chicken broth and 3/4 cups water to pot. Scrape up any browned bits.
  6. Return chicken to pot and add sweet potatoes and smoked sausage. Bring to a boil, reduce heat, cover and simmer for 5 minutes.
  7. Make a paste with the remaining 1 tablespoon flour and 3 tablespoons water. Uncover, whisk in flour and water mixture and continue to simmer until chicken is cooked through, potatoes are tender and liquid has thickened, 5 to 6 minutes.
  8. Stir in collard leaves and simmer 2 minutes more.
  9. Serve immediately, with cornbread and hot sauce on the side.

Serves 4.

Nutrition Information, Per Serving: 570 calories; 31 g fat; 8 g saturated fat; 27 g carbohydrate; 5 g fiber; 6 g sugars; 47 g protein

Recipe and photo credit: National Chicken Council.


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