Brunswick Stew/Chicken
Source of Recipe
unkown
Brunswick stew
Wednesday, January 2, 2002
For Bill Badger, Bolivar
Yield: 4-6 servings
1 broiling chicken, cut into serving pieces
3 teaspoons salt
Paprika to taste
1/4 cup butter
2 medium onions, sliced
1 medium green pepper, diced
3 cups water
2 cups canned tomatoes, undrained
2 tablespoons chopped parsley
1/2 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
2 cups whole-kernel corn
1 package frozen lima beans, defrosted
3 tablespoons flour
Sprinkle the chicken with 1 teaspoon salt and the paprika.
In a deep kettle, heat the butter and brown the chicken on all sides. Add the onions and green pepper, and cook until the onion is transparent.
Add the water, tomatoes with liquid, parsley, remaining salt, Tabasco and Worcestershire, and bring to a boil. Cover, reduce the heat and simmer for 30 minutes.
Add the corn and lima beans, and cook 20 minutes longer.
Blend the flour with a little cold water and gradually stir into the stew. Cook, stirring, 10 minutes longer.
Nancy Glassburn, Dublin
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