Brunswick Stew
Description
Southern classic featuring slow-cooked meats, corn, lima beans, and tomatoes in a rich, smoky sauce.
Ingredients
- 1 (3 1/2) pound broiler-fryer chicken, cut up
- 1 cup water
- 4 medium potatoes, peeled and cubed
- 2 medium onions, sliced
- 1 (15 ounce) can lima beans, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon pepper dash cayenne pepper
- 1 (15.25 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/4 cup butter
- 1/2 cup dry bread crumbs
Directions
- In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
- Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Cube chicken and return to broth.
- 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.
