"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from Forty Years In The Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



1 1/2 lbs boneless skinless chicken
3/4 tsp salt
1/2 tsp pepper
1 onion, diced
2 scallion, chopped
3 cups small potatoes, diced.
3 tomatoes, diced
3 cups chicken broth*
1 cup lima beans, canned
1 cup white beans, canned
1 cup corn, canned
1/2 cup dry sherry. (substitute: red wine + 1/2 tsp sugar)
2 tbsp Worcestershire sauce
2 to 4 tbsp butter

Cut raw chicken into cubes.
Place in pot and fill with water until just covered.
Bring to a boil, then simmer for 20 minutes, and drain. *can use this as chicken broth
Add the butter to the pot of drained chicken.
Add onion and scallion and chicken broth.
Set on medium heat, and add the rest of the ingredients.
Cover and simmer for about an hour.

Personal Notes:
Personal Notes:
When I worked for Continental Mills, I got to go to Kentucky to help set up a new processing plant. I was introduced to Southern Cuisine during this trip and came away with one of my favourites - Brunswick Stew. It was a great trip. Most memorable moment? - dining on the hugest live lobster in Hopkinsville, Kentucky. It was my birthday, after all! That sucker was 2 foot long from stem to stern - really!




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