Brunswick Stew

Name: Brunswick Stew
Ingredients: 4 (4-ounce) skinned, boned chicken breast halves; 2 cups water; 2 tablespoons chopped fresh parsley; 1/2 teaspoon salt; 2 teaspoons minced fresh thyme; 2 bay leaves; 1 1/2 cups cubed potato; 1 cup sliced celery; 1 cup chopped onion; 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped; 1 (10-ounce) package frozen lima beans, thawed; 1 (10-ounce) package frozen whole-kernel corn, thawed; 2 teaspoons low-sodium Worcestershire sauce; 3/4 teaspoon pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon hot sauce

16 ingredients

3 steps

Ingredients

4 (4-ounce) skinned, boned chicken breast halves
2 cups water
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
2 teaspoons minced fresh thyme
2 bay leaves
1 1/2 cups cubed potato
1 cup sliced celery
1 cup chopped onion
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (10-ounce) package frozen lima beans, thawed
1 (10-ounce) package frozen whole-kernel corn, thawed
2 teaspoons low-sodium Worcestershire sauce
3/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce

Directions

1

Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender.
2

Remove chicken from broth; skim fat from broth, reserving broth. Remove and discard bay leaves. Shred chicken, and return to Dutch oven. Add potato and next 5 ingredients to Dutch oven, stirring well. Add Worcestershire sauce and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally.
3

To Serve Two: Thaw 1 (2-cup) bag in refrigerator or microwave oven. Place stew in saucepan, and cook over medium heat until thoroughly heated, stirring occasionally.