PIEDMONT PORCH STEW

Ingredient

• 1.5 lbs boneless chicken breast or thighs
• 1.5 oz fatback
• 4 cups water or low sodium chicken stock
• 1 lb yellow potatoes
• 1 yellow onion
• 1 tsp black pepper
• ½ tsp kosher salt
• ¾ – 1 Tbsp sugar
• 1 Tbsp apple cider vinegar
• 14 oz can crushed, no-salt-added tomatoes and juices
• 14 oz of fresh or canned butter beans, drained
• 14 oz fresh white shoe peg corn
• 2 Tbsp unsalted butter, cut into small pieces
• Smoked paprika to taste
• For spice, add up to 1 teaspoon cayenne pepper or your favorite hot sauce

Instruction

• Cut the fatback into 4 long slabs. In a large stockpot or Dutch oven, combine the chicken and fatback. Cover with the chicken stock and bring to a boil over high heat. Reduce heat to medium and cook uncovered for about 1 hour.
• Peel and chop the potatoes and onion.
• Remove and discard the fatback. Shred the chicken directly in the pot using two forks—it should fall apart easily after the long simmer.
• Add in the potatoes, onions, black pepper, cayenne pepper, sugar and salt to taste. Increase the heat and bring to a boil. Then reduce heat to medium and cook uncovered until potatoes are tender, about 30 minutes.
• Stir in crushed tomatoes with their juices and the apple cider vinegar. Mix well and add the butter beans. Let simmer for another 15–20 minutes.
• Stir in corn and butter pieces. Continue cooking on low heat, uncovered, for an additional hour, allowing the stew to reduce and thicken naturally.
• Serve hot. Cool leftovers completely before storing in the fridge or freezing for a cozy day.

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