Recipe by Tonkcats
Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread.
- 3 lbs broiler-fryer chickens, cut into 8 pieces
- 1 teaspoon butter or 1 teaspoon margarine
- 1 medium onion, sliced
- 1 (16 ounce) can whole tomatoes
- 2 cups water
- 1⁄2 teaspoon dried thyme leaves
- 1⁄2 teaspoon dried basil leaves
- 1⁄4 teaspoon cayenne
- 3⁄4 teaspoon salt
- 3 medium potatoes
- 1 cup lima beans (fresh) or 1 cup lima beans (frozen)
- 1 cup fresh corn or 1 cup frozen corn
- 2 slices white bread (fresh) or 2 slices whole wheat bread, cubed (fresh)
Directions See How It's Made
- Rinse chicken pieces; drain well.
- Heat butter in a 4 quart cast-iron kettle or Dutch oven.
- Saute sliced onion in butter until golden.
- Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
- Bring to boiling, reduce heat and simmer, covered for 30 minutes.
- Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
- If using fresh lima beans, add along with potatoes.
- Cook 20 minutes longer.
- Add fresh or f rozen corn and lima beans, if using frozen.
- Cook 5 to 10 minutes or until potatoes are tender.
- Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
- Stir chicken, vegetables and broth together.