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Chicken Salad

Chicken Salad recipe image
This robust Southern-style stew, often mistakenly called a salad due to its vegetable-heavy composition, is a comforting one-pot meal perfect for chilly evenings. It features tender poached chicken and rabbit simmered with a ham bone for deep, savory flavor. The broth is loaded with fresh garden vegetables including corn, lima beans, potatoes, cabbage, and tomatoes. The result is a thick, hearty consistency with a balance of sweet corn and tangy tomatoes. It is an ideal dish for family dinners, potlucks, or when you need a warming, protein-packed meal that tastes like home.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 846.1
Dietary: Gluten-free
Description
This robust Southern-style stew, often mistakenly called a salad due to its vegetable-heavy composition, is a comforting one-pot meal perfect for chilly evenings. It features tender poached chicken and rabbit simmered with a ham bone for deep, savory flavor. The broth is loaded with fresh garden vegetables including corn, lima beans, potatoes, cabbage, and tomatoes. The result is a thick, hearty consistency with a balance of sweet corn and tangy tomatoes. It is an ideal dish for family dinners, potlucks, or when you need a warming, protein-packed meal that tastes like home.
Ingredients
  • Pound chicken -- poached
  • Pound rabbit -- quartered
  • 1 Virginia Ham bone
  • 2 cups Onion -- sliced
  • 2 cups Celery -- chopped
  • 1 cup Carrots
  • 2 cups Cabbage -- sliced
  • Garlic
  • Marjoram
  • 2 bay Leaves
  • 1 dash Cayenne -- optional
  • 3 pounds Tomatoes with juice -- chopped
  • 1 pound Lima beans
  • 1 1/2 pounds Potatoes -- chopped
  • 4 cups Corn
  • Salt and pepper
  • Parsley -- optional
Directions
  1. 1
    Place the chicken in a large stockpot and cover with water.
  2. 2
    Bring to a boil, then reduce heat and poach the chicken until cooked through, about 40-50 minutes.
  3. 3
    Add the quartered rabbit to the pot and simmer for an additional 35-45 minutes until tender.
  4. 4
    Remove the chicken and rabbit from the pot and set aside to cool. Reserve the stock.
  5. 5
    Once cool enough to handle, remove meat from bones and chop into bite-sized pieces.
  6. 6
    Return the chopped chicken and rabbit to the stockpot.
  7. 7
    Add the ham bone, sliced onions, chopped celery, carrots, and sliced cabbage.
  8. 8
    Stir in garlic, marjoram, bay leaves, and cayenne pepper if using.
  9. 9
    Add the chopped tomatoes with their juice and bring the mixture to a boil.
  10. 10
    Reduce heat and simmer for 25 minutes to meld the flavors.
  11. 11
    Add the lima beans, chopped potatoes, and corn to the pot.
  12. 12
    Bring back to a boil, then reduce heat and simmer for 1 hour, stirring occasionally to prevent sticking.
  13. 13
    Remove the ham bone and discard.
  14. 14
    Season with salt and black pepper to taste.
  15. 15
    Stir in fresh parsley if desired and serve hot.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 846.1kcal
% Daily Value *
Total Fat 10.9g17%
Saturated Fat 1.6g8%
Cholesterol 12.0mg4%
Sodium 525.3mg22%
Total Carbohydrate 185.5g62%
Dietary Fiber 45.1g181%
Sugars 36.1g
Protein 36.1g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: brunswick stew, chicken stew, rabbit stew, southern cooking, one pot meal, comfort food, lima beans, corn stew, ham bone, vegetable stew, simmered chicken, potato stew, tomato base, hearty soup, family dinner, slow cook, protein rich, winter stew, leftovers
Read it online: https://www.chefs-mate.com/recipe/chicken-salad-4/