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Brunswick Stew

Brunswick Stew
Like a thick hearty soup, this stew is packed with tender chicken and an eye-catching combination of vegetables. I could never wait patiently to eat when Mother was cooking this stew. —Milded Sherrer, Fort Worth, Texas
6 ServingsPrep: 1 hour + cooling Cook: 45 min.

Ingredients

  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2 cups water
  • 4 medium potatoes, peeled and cubed
  • 2 medium onions, sliced
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash cayenne pepper
  • 1 can (15-1/4 ounces) corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/4 cup butter
  • 1/2 cup dry bread crumbs

Directions

  • In a Dutch oven, slowly bring the chicken and water to a boil. Cover
  • and simmer for 45-60 minutes or until chicken is tender, skimming
  • the surface as foam rises.
  • Remove chicken and set aside until cool enough to handle. Remove and
  • discard skin and bones. Cube chicken and return to broth.
  • Add the potatoes, onions, beans and seasonings. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 30 minutes or until potatoes are
  • tender. Stir in remaining ingredients. Simmer, uncovered, for 10
  • minutes or until slightly thickened. Yield: 6 servings.
© Taste of Home 2013

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Brunswick Stew (continued)

Nutrition Facts: 1 serving equals 589 calories, 25 g fat (9 g saturated fat), 123 mg cholesterol, 1,147 mg sodium, 47 g carbohydrate, 7 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013