Chicken Brunswick Stew Recipe - Cooking Index
Chicken Brunswick Stew Recipe - Cooking Index
This is another Southern basic. It is really more than an ordinary stew and can be served at a fancy dinner or an informal supper. I must have run across 15 variations on this dish and I know I have not even begun to hear about the rest of the possibilities.
Type: Chicken, Poultry| 3 tablespoons | 45ml | Bacon drippings |
| 3 lbs | 1362g / 48oz | Chicken - cut up |
| 2 cups | 474ml | Water |
| 2 1/2 cups | 156g / 5.5oz | Chopped tomatoes - fresh or canned |
| 2 | Yellow onions - peeled and sliced | |
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/2 cup | 118ml | Dry white wine |
| 10 oz | 284g | Frozen lima beans - (1 pkg) |
| 10 oz | 284g | Frozen corn niblets - (1 pkg) |
| 10 oz | 284g | Frozen okra - (1 pkg) - sliced |
| 1 cup | 146g / 5.1oz | Bread crumbs - toasted |
| 2 teaspoons | 10ml | Salt - or to taste |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper - or to taste |
| 3 tablespoons | 45ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Tabasco sauce - or to taste |
Heat a large Dutch oven and add the bacon fat. Fry the chicken until lightly brown and add the water, tomatoes, onions, sugar and wine. Cover and bring to a simmer. Cook for 1 1/4 hours.
Remove the chicken from the pot and allow to cool enough to handle. Debone chicken and discard skin and bones. Tear meat into small pieces and set aside.
Add remaining ingredients to the pot and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered.
Add the chicken and cook for another 10 minutes. Correct the seasoning. This recipe serves 8.
Source:
THE FRUGAL GOURMET by Jeff Smith - From the 05-22-1991 issue - The Springfield Union-News
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