Recipe by Daydasa
So very good and very filling. This another family cookbook favorite. Could make this once a week and be extremely happy. Of course all of these I post on here are favorites to the whole family.When you have young ones in the house, good recipes are keepers.
Top Review by Crazycook in PA
This was really good! Very flavorful! I fixed it in my pressure cooker for about 40 minutes. I used one chicken breast and a ham bone that I had in my freezer with about 3 cups of water along with the onion, stewed tomatoes, catsup, worcestershire sauce, vinegar, tabasco and brown sugar. When tender I removed the meat and I used canned butter beans, lima beans, and a can of corn that I drained along with the celery and majoram and potatoes and cooked for an extra three minutes in the pressure cooker. When finished, I added back in the meat. Yum!
- 1 whole broiler-fryer chicken, cut up
- 1 onion, quartered
- 2 celery ribs, diced
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 16 1⁄2 ounces white shoepeg corn
- 10 ounces frozen butter beans
- 1 lb canned tomato
- 2 small potatoes, cubed
- 1⁄3 cup ketchup
- 2 -3 tablespoons white vinegar
- 1 tablespoon brown sugar
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Tabasco sauce
- 2 -3 tablespoons butter
- 1⁄4 teaspoon dried marjoram
Directions See How It's Made
- Place chicken in Dutch oven or other heavy stock pot.
- Add enough water to cover well.
- Add onion, celery, salt and pepper.
- Boil until chicken comes off the bone easily.
- Remove chicken to cool.
- To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
- Cook 2 hours or until tender.
- Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
- Heat through and serve.