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Brunswick Stew

Country.Chef's picture
Ingredients
  Bacon slices 3
  Chicken 3 1⁄2 Pound, cut into pieces
  Dried thyme 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Onion 1 Medium, chopped
  Carrot 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Minced garlic 1 Tablespoon
  Canned stewed tomatoes 29 Ounce (2 Can)
  Canned chicken broth/Old fashioned chicken broth 1 Cup (16 tbs)
  Frozen baby lima beans 1 Cup (16 tbs)
  Frozen okra 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs) (Fresh Or Frozen)
  Worcestershire sauce 1 Dash
  Hot pepper sauce 1 Dash
Directions

1. In nonreactive 6-quart Dutch oven, cook bacon over medium-high heat until crisp. With slotted spoon, transfer bacon to paper towels to drain. Crumble and set aside.
2. Sprinkle chicken with thyme and salt. Add chicken to drippings in Dutch oven, in batches if necessary; cook over medium-high heat until golden brown, about 3 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.
3. Discard all but 1 tablespoon drippings from pan; reduce heat to medium. Add onion, carrot, and celery to Dutch oven; cook, stirring, 3 minutes. Stir in garlic; cook 30 seconds. Return chicken to pan. Stir in tomatoes and broth; heat to boiling. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 30 minutes. Stir in lima beans, okra, and corn; cover and simmer 10 minutes. Stir in the bacon, Worcestershire, and the hot pepper sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Chicken
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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