Hopkins County Stew

• 1 (6- to 6 1/2-pound) baking hen, cut up
• 1/4 cup butter or margarine, melted
• 4 cups diced potatoes
• 2 medium onions, chopped
• 4 cups chicken broth
• 1 (28-ounce) can whole tomatoes, undrained and finely chopped
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (17-ounce) can cream-style corn

1. Brown chicken in butter in a large skillet; remove chicken, and set aside to cool. Bone chicken, and cut meat into 2- inch pieces.
2. Place potatoes and onion in a large Dutch oven. Add broth; stir well. Cover and cook 1 hour or until vegetables are tender. Add tomatoes; continue cooking, covered, 20 minutes. Add chicken, sugar, and seasonings; stir well. Cook, covered, over low heat 3 hours, stirring occasionally. Stir in corn; cook an additional 30 minutes.

baking hen, butter, potatoes, onions, chicken broth, tomatoes, sugar, chili powder, paprika, salt, pepper, creamstyle

Taken from www.myrecipes.com/recipe/hopkins-county-stew (may not work)