You are here: Home » Recipes » Southern-Style Chicken Stew Southern-Style Chicken Stew Recipe by Relish Contributor Yield 4 servings Collard greens and smoked sausage add tons of taste to this chicken stew that’s perfect for dinner on a chilly evening. National Chicken Council PrintEmail Ingredients 4 tablespoons all-purpose flour, divided1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 1/2 pounds chicken breast halves, boneless and skinless, cut into 2-inch pieces3 tablespoons olive oil, divided1 medium onion, chopped1 (14.5-ounce) can low-sodium chicken broth2 sweet potatoes, cut into 1-inch chunks1 bunch (about 1/2 pound) collard greens, rough-chopped into 2-inch pieces1/2 pound cooked smoked sausage, such as kielbasa, sliced into 1/2-inch thick rounds Instructions Place 3 tablespoons flour in a large bowl, season with salt and pepper, add chicken pieces and toss gently to coat. Heat 2 tablespoons oil in a 5-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken, reduce heat to medium and cook until browned, 10 minutes, turning occasionally. Transfer chicken to a plate. Add remaining oil to pot over medium heat. Add onions to pot and cook, stirring occasionally, until translucent and just beginning to brown, about 3 to 4 minutes. Increase heat to high and add chicken broth and 3/4 cups water to pot. Scrape up any browned bits. Return chicken to pot and add sweet potatoes and smoked sausage. Bring to a boil, reduce heat, cover and simmer 5 minutes. Make a paste with the remaining 1 tablespoon flour and 3 tablespoons water. Uncover, whisk in flour and water mixture and continue to simmer until chicken is cooked through, potatoes are tender and liquid has thickened, 5 to 6 minutes. Stir in collard leaves and simmer 2 minutes more. Serve immediately, with cornbread and hot sauce on the side.