Tuesday’s Taste Tempters

Posted: Tuesday, February 14, 2012 8:00 pm

Each Tuesday, The Messenger will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and daytime telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by email at dryder@ucmessenger.com.
Today’s recipe has been submitted by www.chickeneverymonth.com.

Southern-Style
Chicken Stew
(Serves 4)

11⁄2 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 ounces) 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

Place 3 tablespoons flour in a large bowl, season with salt and pepper, add chicken pieces and toss gently to coat.
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. Transfer chicken to a plate.
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.
Turn heat to high and add chicken broth and 3⁄4 cups water to pot. Scrape up any browned bits. Return chicken to pot and add sweet potatoes and smoked sausage. Bring to a boil, reduce heat, cover and simmer 5 minutes. 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. 
Stir in collard leaves and simmer 2 minutes more. Serve immediately, with cornbread and hot sauce on the side. Published in The Messenger 2.14.12