Easy Stewed Chicken

• Assorted chicken parts: Bone-in breasts, thighs, legs, etc., enough to fit – not crowd – the pot comfortably.
• 1 onion, roughly chopped
• 1 rib celery with leaves attached, cut up
• 1 clove garlic, chopped
• 1 carrot, sliced
• 1/4 tsp thyme
• 1 bay leaf
• Salt to taste
• Freshly ground pepper to taste

Put chicken parts, skin side down, in pot. Season with salt and pepper. Add herbs. Then add the vegetables and garlic. Pour in enough water to cover all.

Cook over low heat until done. This should take no more than 60 to 90 minutes. Test for doneness with meat thermometer (170°F). Thoroughly cooked chicken should show no pink meat.

Remove chicken from pot. Drain the broth. The vegetables are still tasty, so serve these with the chicken. Save the broth for future use or use now in the following:

To serve with rice: Cook rice as usual, but replace the water with chicken broth. No need to add more salt.
To serve with noodles: Save enough broth to cook noodles. Use this instead of water. Follow package instructions for cooking time, but for best results, cook noodles al dente.

To serve with dumplings: Use your favorite dumpling recipe, or why not use my favorite recipe cornmeal dumplings:

Easy Cornbread Dumplings

3/4 C. flour
1/2 C. cornmeal, yellow or white
1 1/2 t. baking powder
1/2 t. salt
1/2 C. milk
2 T butter, melted

Mix all dry ingredients first. Add milk and melted butter. Mix just until well blended. Preheat a tablespoon a few seconds in hot broth, then scoop up the batter with spoon. The batter is quite stiff so you can scoop up a spoonful then shape into balls with your hands. Drop balls into hot broth. Cover and simmer 15-20 minutes. Do not lift lid during cooking!

Leftover chicken is wonderful in salads, croquettes, casseroles, etc.

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