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Brunswick Stew Recipe

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This recipe for Brunswick Stew is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 broiler/fryer chicken (3-4 pounds), cut up (I just use chicken breasts - easier and we like the white meat).
1 cup water
4 medium potatoes, peeled and cubed
1 can (15 oz.) lima beans, rinsed and drained
2 medium onions, thinly sliced
1 tsp. salt
½ tsp. pepper
Dash of cayenne pepper
1 can (15¼ oz.) corn, drained
1 can (14½ oz.) diced tomatoes, undraind
¼ C. butter or margarine
½ C. dry bread crumbs
Directions:
Directions:
1. Place the chicken and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1½ to 2 hours or until
chicken is tender.
2. Remove chicken and debone; cube chicken and return to broth.
3. Add potatoes, beans, onions and seasonings.
4. Simmer for 30 minutes or until potatoes are tender. Stir in remaining ingredients.
5. Simmer, uncovered, for 10 minutes or until slightly thickened.

Yield: 6 servings
Personal Notes:
Personal Notes:
I make this one easy. The chicken breasts are a short-cut but you can even get quality canned chicken that works well, too. This ends up like a thick hearty soup; this stew is packed with tender chicken and a bountiful combination of veggies. I would definately classify this as an awesome "comfort food."

 

 

 

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