Recipes
BRUNSWICK STEW
Brunswick Stew
Compliments of my friend, Diana.
I serve this with corn bread and a bottle of hot sauce for those who like more heat.
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PrintINGREDIENTS
- Servings: 6
- 1 broiler fryer chicken -- cut up
- 1 cup water
- 4 medium potatoes,peeled and cubed
- 1 can(15 oz.) lima beans rinsed and drained
- 2 medium onions , chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- dash cayenne pepper
- 1 can (15 1/4 oz.) corn, drained
- 1 can (14 1/2 oz.) diced tomatoes, undrained
- 1/4 cup butter or margarine
- 1/2 cup dry bread crumbs
DIRECTIONS
Place the chicken and water in a Dutch oven; bring to a boil. Reduce heat;
cover and simmer for 1 1/2 to 2 hours or until chicken is tender. Remove
chicken and debone; cube chicken and return to broth. Add potatoes, beans,
onions and seasonings. Simmer for 30 minutes or until potatoes are tender.
Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until
slightly thickened. Yield 6 servings.
I serve this with corn bread and a bottle of hot sauce for those who like more heat.
RECIPE BACKSTORY
Compliments of my friend, Diana.
I serve this with corn bread and a bottle of hot sauce for those who like more heat.
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