Brunswick Stew
Adapted from a recipe in the Casserole Cook Book, page 123.
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.
Prep Time 30 minutes mins
Cook Time 4 hours hrs
Course Main Dish, Soup
Cuisine American
- 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
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.