More Great Recipes: Main Dish

Brunswick Stew


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 medium onions, cut into thin wedges
2 pounds meaty chicken pieces, skinned
1 1/2 cups diced cooked ham (8 ounces)
1 14 1/2-ounce can diced tomatoes
1 14 ounce can chicken broth
4 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1 10-ounce package frozen sliced okra (2 cups)
1 cup frozen baby lima beans
1 cup frozen whole kernel corn


In a 3 1/2- to 4-quart crockery cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth, garlic, Worcestershire sauce, mustard, thyme, pepper, and hot pepper sauce; pour over chicken and ham.


Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.


If desired, remove chicken; cool slightly. (Keep lid on the crockery cooker.) Remove meat from chicken bones; cut meat into bite-size pieces. Return chicken to crockery cooker; discard bones.


Add okra, lima beans, and corn to crcokery cooker. If using low-heat setting turn to high-heat setting. Cover and cook 45 minutes more or until vegetables are tender. Makes 6 servings.


Pairs Well With


Notes

A dash of local for every season
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