Henry's Red Chicken Stew
(serves 8)

Main item: 2 rotisserie chickens.

Food, spice, & taste additions:

Process: Bone & skin the chickens & cut or break into bite-sized pieces. Saute bacon until rendered & then add onions and cook until soft. Add all the Lea & Perrins bloody Mary mixes, and broth together and bring to a boil. Then add chicken pieces and egg in. Heat all throughly for 30 to 60 minutes (stew improves if allowed to rest overnight). If it rested overnight, reheat. Add and mix in the butter just before serving. Serve over fluffy white rice.

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[posted 19 October 2015]