Here’s the recipe for Brunswick stew for my readers who requested it!
This recipe comes from The Joy of Cooking.
Brunswick Stew (serves 8 – 10)
- 5 pounds of chicken parts
- 2 T. oil
- 1 c. chopped onion
- 1 c. chopped celery
- 3 c. fresh or frozen lima/cooked white beans
- 1.5 – 2 c. chopped tomatoes, canned or fresh
- 1 c. barbeque sauce or unseasoned tomato sauce
- 1 c. tomatoe puree
- 1 c. chicken stock
- 1 T. minced garlic or 2 t. garlic powder
- salt and pepper to taste
- 3 c. corn, fresh or frozen
Sprinkle salt and pepper on the chicken parts and saute the chicken in batches over a medium heat. Set aside.
Using the 2 T. of oil, saute the onions and celery until tender. Add the chicken to the pot. Add all remaining ingredients except for the corn, and bring to a boil over a high heat. Reduce the heat to low and simmer until the chicken is almost tender, about 35 – 45 minutes.
Add the corn and simmer for another ten minutes.
This makes a nice large recipe and is frugal, filling and tasty!