Gone are the sounds of crickets…hello to the sounds of college football and a crackling fire in the background. Sigh…I’m a happy girl!
The fall weather is officially arriving this week!
Now that the heat and humidity have finally ended, I have some outdoor projects that I’ll finally be able to start.
I’m making shutters for our home this fall and I can’t wait to see how much of a difference they’ll make.
One of my boys’ favorite things for me to cook this time of year is Chicken Stew. It’s even better the next day, but it doesn’t last very long in our house.
This is how the Wikipedia defines Southern Chicken Stew.
My definition: Comfort in a bowl
- 4 chicken breasts
- 1 whole onion, chopped
- 2 cans evaporated milk
- 2 tbsp butter
- 2 tbsp chicken bouillon (Better Than Bouillon brand)
- Salt and pepper to taste
- (Optional garnish: shredded cheddar cheese, green onions, and Texas Pete)
- In a lidded pot, bring the chicken breasts to a boil.
- Once boiling, turn off the heat, leave the lid on and let the chicken set for 45 minutes.
- Reserve 6-7 cups of the chicken broth.
- Remove the chicken from the pot and allow it to cool for 15 minutes.
- Chop the chicken into very small chunks then add it back to the broth.
- Saute the chopped onion in a tablespoon of butter until slightly transparent.
- Add the onions, evaporated milk, butter, and bouillon to the pot.
- Season with salt and pepper to taste. Simmer for an hour. Garnish with shredded cheddar, diced green onions, and Texas Pete.
- Serve with saltines.
I’d love to hear what your favorite cool-weather recipes are!