Modern Brunswick Stew

Name: Modern Brunswick Stew
Ingredients: 4 to 5 lb. roasting chicken; 2 c. water; 2 cans (14 oz.) chicken broth; 2 c. chopped celery; 2 medium onions, chopped; 1 c. chopped green pepper; 1 garlic clove, minced; 1/4 c. chopped parsley; 1 tsp. thyme; 1 Tbsp. sugar (optional); 3 Tbsp. Worcestershire sauce; 1 tsp. hot pepper sauce; 1 can (28 oz.) crushed tomatoes or 5 peeled and chopped; 1 tsp. salt; 1 tsp. black pepper; 16 oz. bag frozen whole kernel corn; 10 oz. pkg. lima beans; 10 oz. frozen cut okra

18 ingredients

9 steps

Ingredients

4 to 5 lb. roasting chicken
2 c. water
2 cans (14 oz.) chicken broth
2 c. chopped celery
2 medium onions, chopped
1 c. chopped green pepper
1 garlic clove, minced
1/4 c. chopped parsley
1 tsp. thyme
1 Tbsp. sugar (optional)
3 Tbsp. Worcestershire sauce
1 tsp. hot pepper sauce
1 can (28 oz.) crushed tomatoes or 5 peeled and chopped
1 tsp. salt
1 tsp. black pepper
16 oz. bag frozen whole kernel corn
10 oz. pkg. lima beans
10 oz. frozen cut okra

Directions

1

Skin and cut up chicken into serving pieces.
2

In Dutch oven, combine chicken, water, broth, celery, onion, green pepper, garlic, parsley, thyme, Worcestershire sauce, hot pepper sauce, tomatoes, salt and pepper.
3

Bring to a boil.
4

Reduce heat, cover and simmer for 1 hour.
5

Remove chicken.
6

Add frozen vegetables and cook another 30 minutes.
7

Return chicken to pot.
8

Let simmer a few minutes longer.
9

Serve hot with corn muffins or hot biscuits. Serves 6 to 8.