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Brunswick Stew

Web20.Chickens's picture
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Dried thyme 1 1⁄2 Teaspoon
  Chicken thighs 3 Pound
  Vegetable oil 1 Tablespoon
  Onion 1 Medium
  Stewed tomatoes 14 1⁄2 Ounce
  Chicken broth 1⁄2 Cup (8 tbs)
  Frozen baby lima beans 1 Cup (16 tbs)
  Frozen sliced okra 1 Cup (16 tbs)
  Corn kernels 1 Cup (16 tbs)
  Worcestershire sauce 2 Teaspoon
  Tabasco sauce/Other hot sauce 1 Teaspoon

1. Combine flour, salt, pepper, and half of thyme in a plastic bag. Add chicken a few pieces at a time and shake to coat lightly with flour. In a Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning once or twice, until browned, about 8 minutes per batch. Remove from pan.
2. Add onion, reduce heat to medium, and cook, stirring occasionally, until softened, 3 to 5 minutes. Return chicken to pan and add tomatoes and broth. Cover and simmer 20 minutes.
3. Add lima beans and okra. Simmer, partially covered, 10 minutes. Add corn and simmer for 5 minutes. Stir in Worcestershire and Tabasco and serve.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 495 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 2.7 g13.5%

Trans Fat 0.2 g

Cholesterol 188.3 mg62.8%

Sodium 532.2 mg22.2%

Total Carbohydrates 42 g14%

Dietary Fiber 8.8 g35.2%

Sugars 6.3 g

Protein 52 g104%

Vitamin A 10.7% Vitamin C 23.8%

Calcium 12.5% Iron 32.3%

*Based on a 2000 Calorie diet

Brunswick Stew Recipe