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Brunswick Stew With Herbs

Chicken.delights's picture
  Broiler fryer chicken 2 , cut up
  All purpose flour 1⁄2 Cup (8 tbs)
  Salad dressing mix 3⁄4 Ounce (1 Envelope)
  Vegetable shortening 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Tomatoes 1 Can (10 oz)
  Bottled red pepper seasoning 4 Drop (Use Few Drops)
  Ears of corn 4 , husked and with silks removed, cut into 1-inch pieces, cooked
  Frozen whole-kernel corn 10 Ounce, cooked (1 Package)
  Frozen fordhook lima beans 10 Ounce, cooked (1 Package)
  Okra 1 Pound, washed and cooked

1 Shake chicken in mixture of flour and salad dressing mix in a plastic bag to coat well; reserve any remaining flour.
2 Brown chicken, a few pieces at a time, in vegetable shortening in a large skillet or an electric slow cooker with browning unit. Remove and reserve.
3 Saute onion in same pan; blend in reserved seasoned flour; stir in tomatoes and red-pepper seasoning. Bring to boiling, stirring constantly.
4 Place chicken and sauce in slow cooker; cover.
5 Cook on low (190° to 200°) 8 hours, or on high (290° to 300°) 4 hours.Add corn, lima beans and okra; cook 15 minutes longer.

Recipe Summary

Slow Cooked

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Brunswick Stew With Herbs Recipe