Instructions: Cut the chicken in pieces and simmer it - in 3 quarts of water for a thin stew or 2 quarts of water for a thick stew - until the meat can easily be removed from the bones, for about 2 1/4 hours. If canned vegetables are used, include their juices and reduce water to 2 quarts for a thin stew and 1 quart for a thick stew.

Add the raw vegetables to the broth and simmer, uncovered, until the beans and potatoes are tender. Stir occasionally to prevent scorching. Add the chicken, boned and diced if desired, and the seasonings.

This recipe yields 8 to 10 servings.

Comments: Tidewater home cooks make this stew a day ahead, as the flavor improves when it stands overnight and is reheated the next day.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.