Chicken Brunswick Stew

Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra. I remember my grandmother serving Brunswick stew when I was a child. This version comes from Rachel, my MIL. A note from her says that she uses about five chicken breasts instead of a whole chicken. The amount of chicken broth is unspecified; I estimated the amount below. I also estimated the size of the whole chicken. Time to make includes cooking the chicken.

• Ready In: 4 hrs
• Serves: 6

Ingredients

• 1 (3 -4 lb)  chicken, cooked, deboned, and cut into pieces
• 2 (14 ounce) cans tomatoes, undrained
• 1 (16 ounce) package frozen lima beans
• 1 (16 ounce) package frozen corn
• 1 1⁄2 cups ketchup
• 2  medium potatoes, cooked and mashed
• 2  onions, chopped
• 1  tablespoon Worcestershire sauce
• 1⁄4 cup margarine
• 5 -6  cups chicken broth
•  salt
•  black pepper
•  hot sauce
•  red pepper flakes

Directions

1. Combine all ingredients in a large saucepan.
2. Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.