Southern-Style Chicken Stew

Yield: 4 servings

Ingredients

• 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

Instructions

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 for 2 minutes more.
9. Serve immediately, with cornbread and hot sauce on the side.

Nutrition

Per serving: 570 calories; 31g fat; 8g saturated fat; 27g carbohydrate; 5g fiber; 6g sugars; 47g protein

Attribution

Recipe and photo used with permission from: National Chicken Council