Hearty Brunswick Stew
This thick stew is filled to the brim with a bounty of potatoes, lima beans, sweet corn and tomatoes. Authentic versions of the stew call for rabbit or squirrel, but I think you’ll love the tender chunks of chicken.
—Mildred Sherrer, Fort Worth, TX
Prep: 1 hour + cooling • Cook: 45 min. • Makes: 6 servings
- 1 broiler/fryer chicken (3 ½ to 4 lbs.), cut up
- 2 cups water
- 4 medium potatoes, peeled and cubed
- 2 medium onions, sliced
- 1 can (15 ¼ oz.) lima beans, rinsed and drained
- 1 tsp. salt
- ½ tsp. pepper
- Dash cayenne pepper
- 1 can (15 ¼ oz.) corn, drained
- 1 can (14 ½ oz.) diced tomatoes, undrained
- ¼ cup butter
- ½ cup dry bread crumbs
- 1. 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.
- 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, for 30 minutes or until potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.
1 cup: 589 cal., 25g fat (9g sat. fat), 123mg chol., 1147mg sod., 47g carb. (9g sugars, 7g fiber), 40g pro.
