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Chicken Sauce

Chicken Sauce recipe image
A robust British-style stew featuring shredded chicken, beef, and pork simmered until tender. The savory base is built with tomatoes, ketchup, and Worcestershire sauce, creating a deep, sweet-and-savory flavor profile. Loaded with butter beans, corn, peas, and potatoes, this one-pot meal is economical, filling, and deeply satisfying for cold evenings.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 3536.1
Dietary: Gluten-free
Description
A robust British-style stew featuring shredded chicken, beef, and pork simmered until tender. The savory base is built with tomatoes, ketchup, and Worcestershire sauce, creating a deep, sweet-and-savory flavor profile. Loaded with butter beans, corn, peas, and potatoes, this one-pot meal is economical, filling, and deeply satisfying for cold evenings.
Ingredients
  • 1 whole Chicken (about 3 pounds)
  • 1 pound Lean beef
  • 1 pound Lean pork
  • 58 ounces Canned tomatoes
  • 3 medium Onions, chopped
  • 5 tablespoons Worcestershire sauce
  • 20 ounces Ketchup
  • 1 tablespoon Tabasco sauce
  • 2 bay leaves
  • 1/2 bottle Chili sauce
  • 1/2 teaspoon Dry mustard
  • 1/2 stick Butter
  • 3 tablespoons Vinegar
  • 2 cans Butter beans
  • 2 cans Cream-style corn
  • 1 can Small English peas
  • 3 small Irish potatoes, diced
Directions
  1. 1
    Place the whole chicken, beef, and pork in a large heavy-bottomed pot or Dutch oven.
  2. 2
    Cover the meat completely with cold water and season generously with salt and pepper.
  3. 3
    Bring to a boil, then reduce heat to low, cover, and simmer for 2 to 3 hours until the meat is tender enough to fall off the bone.
  4. 4
    Remove the meat from the pot and set aside to cool slightly.
  5. 5
    Strain the cooking liquid to remove large bones and debris, reserving the stock.
  6. 6
    Skim any excess fat from the surface of the reserved stock.
  7. 7
    Shred the chicken and chop the beef and pork into very fine pieces.
  8. 8
    Return the shredded and chopped meat to the pot with the reserved stock.
  9. 9
    Add the canned tomatoes, chopped onions, Worcestershire sauce, ketchup, Tabasco sauce, bay leaves, chili sauce, dry mustard, and butter.
  10. 10
    Stir well to combine all ingredients.
  11. 11
    Bring to a simmer and cook for 1 hour, stirring occasionally to prevent sticking.
  12. 12
    Add the vinegar, butter beans, cream-style corn, peas, and diced potatoes.
  13. 13
    Continue to cook slowly for another 30 to 45 minutes until the potatoes are tender and the sauce has thickened.
  14. 14
    Remove bay leaves before serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 3536.1kcal
% Daily Value *
Total Fat 222.0g342%
Saturated Fat 123.4g617%
Cholesterol 669.6mg224%
Sodium 4500.0mg188%
Total Carbohydrate 307.9g103%
Dietary Fiber 49.7g199%
Sugars 166.2g
Protein 108.7g218%

* 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: chicken, beef, pork, stew, sauce, british, beans, corn, peas, potatoes, tomatoes, worcestershire, ketchup, comfort food, slow cook, hearty, stew recipe, one pot meal, shredded chicken, vegetable stew
Read it online: https://www.chefs-mate.com/recipe/chicken-sauce-32/