Brunswick Stew
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 kilos chicken quarters, legs and thighs separated, (4-4½ lb)
- 1 quart water, (4 cups)
- 1 tablespoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- dash dried thyme
- 1 cup onion, diced
- 1 can diced tomatoes, (16 oz / 454 g / 2 cups)
- 1 can cream style corn, (16 oz / 454 g)
- 1½ cups green lima beans, drained, canned or frozen - thawed
- 1 cup fresh okra, sliced
Instructions
- To a pot, add the first 7 ingredients, place on medium low heat, cover, and simmer 3-4 hours until the chicken is tender.
- Remove the chicken from the broth, cut all chicken from the bones and cut into bite size pieces. Return chicken to the broth, discard the bones and cartilage.
- To the broth add the tomatoes, corn, and lima beans. Simmer uncovered for 1 hour. Skim off fat. Taste and season with salt and pepper as desired.
- Remove the bay leaf, serve, and enjoy.
Notes
Low cost per serving.
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