Stacked Chicken Stew

How to make Stacked Chicken Stew Recipe - This is an old recipe from Maine. The ingredients are "stacked" by being packed close together in a stew pot. Originally, the stew was simmered on top of the range but it is much less likely to burn on the bottom if it is baked in a slow oven.

Makes 8 servings

Ingredients:
1 (3-1/2-pound) chicken, cut up
4 potatoes, sliced
2 onions, sliced
Water
2 tablespoons butter
Salt and freshly ground black pepper to taste
12 saltine crackers, coarsely crumbled
1 cup half and half or whole milk
Minced fresh parsley

Method:
Preheat oven to 300F (150C). Remove fat and skin from chicken.

Wash chicken and pat dry with paper towels. Layer chicken, potatoes and onions in a heavy Dutch oven. Add water to cover. Bake, covered, 1-1/2 hours or until tender. Cut butter into pieces; sprinkle over stew.

Sprinkle with salt and pepper. Moisten crackers with half and half or milk; add crackers and remaining half and half or milk to stew. Cover and return to oven.

Reheat to serving temperature. Sprinkle with parsley.