Bruns-Wick Stew ( Chicken )

Here in the South, Brunswick stew came from left-over meat and what vegetables are on hand. Variations include ham, poultry, beef and wild game. This recipe is a basic chicken version you are likely to find at any church supper.

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 1 (3 lb)  broiler chickens
• 1 3⁄4 teaspoons salt, divided
• 1  cup  red potatoes, peeled, chopped
• 1 (15 ounce) can tomato sauce
• 1 3⁄4 cups lima beans, fresh or frozen
• 2⁄3 cup onion, chopped
• 1 3⁄4 cups whole kernel corn, frozen or canned, drained
• 1  teaspoon sugar
• 1⁄8 teaspoon pepper
• 1⁄8 teaspoon  ground red pepper
• 1⁄8 teaspoon dried oregano
• 1⁄8 teaspoon poultry seasoning

Directions

1. Place chicken and 1½ teaspoons of salt in a large Dutch oven; add water to cover.
2. Bring to a boil; cover, reduce heat, and simmer 2 to 2½ hours or until done.
3. Drain, reserving broth.
4. Remove and discard skin from chicken.
5. Bone chicken; chop meat.
6. Set aside.
7. Skim fat from reserved broth.
8. Return broth to Dutch oven; bring to a boil.
9. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups.
10. Add potato, and simmer 10 minutes.
11. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
12. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.