Brunswick Stew

Directions

1. 1
   Bring water and chicken to a boil in a Dutch oven.
2. 2
   Reduce heat, and simmer for 40 minutes or until tender.
3. 3
   Remove chicken, and set aside.
4. 4
   Reserve 3 cups broth in Dutch oven.
5. 5
   Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven.
6. 6
   Reserve beans.
7. 7
   Add tomatoes to Dutch oven.
8. 8
   Bring to a boil over medium-high heat.
9. 9
   Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.
10. 10
    Skin, bone, and shred chicken.
11. 11
    Mash reserved beans with a potato masher.
12. 12
    Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven.
13. 13
    Cook over low heat, stirring often, for 3 hours and 30 minutes.
14. 14
    Stir in corn and remaining ingredients.
15. 15
    Cook over low heat, stirring often, for 1 additional hour.
16. 16
    Note: A viewer, who may not be a professional cook, provided this recipe.
17. 17
    The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.