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Brunswick Stew Recipe

Photo by: Taste of Home

Chock-full of vegetables, chicken and ham, this hefty soup-like recipe from Dianna Wissinger in Lawrenceburg, Indiana packs its own heat on chilly days! It's a real Southern classic, she says. Tip: Heat up extra cream-style corn for a side dish with dinner.

This recipe is:

Healthy

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3 Servings
Prep: 20 min. Cook: 1 hour

Ingredients

2 cups water
2 bone-in chicken thighs (about 3/4 pounds), skin removed
1 small onion, finely chopped
1/4 cup diced fully cooked ham
1 can (14-1/2 ounces) diced tomatoes
1 medium potato, peeled and cubed
1/3 cup cream-style corn
1/3 cup frozen lima beans
2 teaspoons Worcestershire sauce
4 drops hot pepper sauce
Dash pepper
Dash cayenne pepper

Directions

In a large saucepan, combine the water, chicken, onion and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.
Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally. Yield: 3 servings.

Brunswick Stew published in Cooking for 2 Fall 2007, p8