Chicken Brunswick Stew
|Bacon drippings||4 Tablespoon|
|Onions||2 Large, thinly sliced|
|Chicken||3 1⁄2 Pound, cut into serving pieces|
|Garlic powder||1⁄4 Teaspoon|
|Tomatoes||4 , peeled and chopped|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
Heat bacon drippings in Dutch oven over medium heat.
Sauté onions, stirring occasionally, until tender.
Brown chicken and add seasonings.
Add 2 cups boiling water, tomatoes, sherry and Worcestershire sauce.
Simmer, partially covered, for 30 minutes.