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Chicken Brunswick Stew

Saw this recipe featured on Coasta Genise and had to share.  Fall is in full swing and now is the perfect time for soups and stews.

This recipe reprinted with permission from Coasta Genise.


4-pound broiler chicken, cut in serving pieces
Salt & Pepper
2 tablespoon olive oil
2 tablespoons butter
2 cups chopped onions
1 cup chopped green or yellow bell pepper
2 cups chopped peeled fresh or canned plum tomatoes (I used canned diced tomatoes.)
1 cup white wine
2 cups chicken stock or water (I used water)
1/4 cup chopped fresh parsley
1/2 teaspoon hot pepper sauce
1 tablespoon Worcestershire sauce
2 cups corn kernels (fresh, frozen, or canned) [I used frozen]
1 cup lima beans (fresh or frozen) [I used frozen]
3 tablespoons flour
Biscuits, Rice or Potatoes for serving (optional)

1) Clean the chicken. Season the chicken with salt, pepper and paprika or your own seasoning. I used Old Bay Seasoning.

2) In a large heavy saucepan, heat the olive oil with the butter over medium high heat. Heat until the mixture is sizzling and just starting to change color.

3) Add the chicken pieces and fry until golden brown on all sides. Remove the chicken pieces with tongs and set aside.

4) Reduce the heat to low and add the onions and bell pepper to the pan. Cook until softened, 8-10 minutes.

5) Raise the heat. Add the tomatoes and their juice, the wine, stock or water, parsley, hot pepper and Worcestershire sauces. Stir and bring to a boil.

6) Return the chicken to the pan, pushing it down in the sauce. Cover, reduce the heat and simmer 30 minutes, stirring occasionally.

7) Add the corn and lima beans and mix well. Partly cover and cook 30 minutes more.

8) Pour some of the sauce from the pan into a bowl - enough to make 3/4 cup.

9) In a small bowl, mix the flour with a little water to make a paste.

10) Gradually stir in about 3/4 cup of the hot sauce from the pan.

11) Stir the flour mixture into the stew, and mix well to distribute it evenly. Cook 5-8 minutes more, stirring occasionally.

12) Check the seasoning. Serve the stew in shallow soup plates or large bowls, with biscuits, rice, or potatoes, if desired.

The recipe is found inside: Best of America - Traditional Regional Recipes Cookbook.


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