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Hearty 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
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
- 1. In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer until chicken is tender, 45-60 minutes, skimming the surface as foam rises.
- 2. Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
- 3. Add the potatoes, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, about 30 minutes. Stir in remaining ingredients. Simmer, uncovered, until slightly thickened, about 10 minutes.
Nutrition Facts
1 each: 589 calories, 25g fat (9g saturated fat), 123mg cholesterol, 1147mg sodium, 47g carbohydrate (9g sugars, 7g fiber), 40g protein.
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