This hearty stew combines free-range chicken, root vegetables, and herbs common to Revolutionary South Carolina tables, simmered slowly to capture the flavors that sustained soldiers and settlers alike. Richened with cream and fragrant bay leaves, it’s luxuriously comforting—whether served over cornbread or with a slice of crusty tavern bread, it offers a delicious way to honor the state’s storied heritage.
This dish elevates classic chicken stew into a soulful, one‑pot centerpiece. Tender chicken and vegetables simmer in a savory broth — a recipe that’s been embraced across generations for its depth of flavor and nostalgic comfort.
Tavern Chicken Stew Recipe:
Ingredients:
- 1 whole chicken, cut into pieces
- 2 tablespoons butter
- 2 large onions, diced
- 3 cloves garlic, minced
- 3 carrots, diced
- 3 parsnips, diced
- 2 stalks celery, diced
- 4 cups chicken stock made with Better Than Bouillon paste
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 1 cup dried navy beans (optional, soaked overnight)
- 3/4 cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions:
In a large pot, melt butter over medium heat. Brown chicken pieces on all sides, then remove and set aside.
Add onions and garlic to the pot; sauté until softened.
Stir in carrots, parsnips, celery, thyme, sage, and bay leaves. Cook 5 minutes.
Return chicken to the pot, add chicken stock (and soaked beans if using). Bring to a boil.
Reduce heat and simmer gently for 1–1.5 hours, until chicken is tender and flavors meld.
Remove bay leaves, stir in heavy cream, and heat gently until warmed through.
Season with salt and pepper. Serve hot, garnished with fresh parsley, alongside cornbread or tavern bread.