Shelly's Recipe

KENTUCKY CHICKEN BURGOO

Category: Stews

3 pounds chicken breasts, boneless
2 pounds beef shank, cut into small pieces (stew meat works fine)
6 slices bacon
2 large cans tomatoes
1 cup potatoes, peeled and cubed
2 cups carrots, chopped
1 cup onion, chopped
1 cup celery, chopped
1 cup green pepper
2 Tablespoons dark brown sugar
1/4 teaspoon red pepper spice
4 whole cloves
1 clove garlic, minced
1 bay leaf
2 cans (32 ounces) butter beans
1 small box frozen corn
2/3 cup flour

In a large pot, combine chicken, beef shank, water, salt and pepper. Cover and cook until meat is tender, about 1 hour over low heat. Remove chicken and cut into cubes; set chicken aside.

Cook bacon until crisp. Drain and reserve drippings. Crumble bacon; set aside.

To reserved broth and beef, add un-drained tomatoes, potatoes, carrots, onion, celery, green pepper, brown sugar, red pepper, cloves, garlic and bay leaf. Cover and simmer for 1 hour, stirring often.

Remove cloves and bay leaf. Add frozen corn, cubed chicken and un-drained beans to the pot and simmer 25 minutes. Blend flour and reserved bacon drippings and stir into stew. Cook until stew thickens a bit; salt and pepper to taste.