Rustic Rosemary Chicken Stew

2-1/2# chicken breast meat 

2T bacon fat

2T oat or corn flour

1-2T Rosemary Seasoning *

If the chicken is frozen be sure it's completely thawed and patted dry.  Cut it into large pieces and put them in a heavy 6qt. pot. with the bacon fat.  Brown this a while, maybe 10-15 minutes, stirring frequently.


Sprinkle on the flour (using a strainer to avoid lumping) while stirring with a wooden spoon.  Add the seasoning and brown another 10 minutes or so being diligent about stirring so nothing burns.

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Add the following 'rough chopped' vegetables:

4 med. carrots

4 ribs of celery

2 sm.-med. onions

1-1/4# mixed fingerling potatoes

4-6 mini peppers - seeded and sliced

1 lg. garnet sweet potato

28oz. canned diced tomatoes

1T sugar or honey
1c sour cream - optional

Shown Before Adding Sour Cream

Turn the heat down a little, to a low simmer.  Gently stir all the fresh vegetables to be sure they're coated.  Cover and simmer 5-10 minutes.  Add tomatoes and sweetener.  Stir gently, then raise the heat just a little.  Allow this all to simmer for 20-30 minutes.  Stir in the sour cream just at the end of the simmering time.  Serve now or chill, reheat and serve later.  This filled up my 6qt. pot, so it'll feed lots of hungry people. . .Lin