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Brunswick Stew

Web20.Chickens's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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