Brunswick Stew

Oxmoor House
about 2 1/2 quarts or 6 to 8 servings


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1 (3- to 3 1/2-pound) broiler-fryer, cut up
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 small onions, sliced
2 tablespoons bacon drippings
3 cups water
3 tomatoes, peeled and quartered
1/2 cup sherry
2 teaspoons Worcestershire sauce
1 (16-ounce) package frozen lima beans
3 ears fresh corn kernels, cut from cob
1 (10-ounce) package frozen cut okra


Sprinkle chicken with salt and pepper. Set aside.

Sauté onion in drippings in a large Dutch oven. Add chicken, and brown on all sides. Add water, tomatoes, sherry, and Worcestershire sauce. Bring to a boil; cover and simmer 30 minutes. Remove chicken from liquid, and cool. Bone chicken, and cut meat into 2-inch pieces. Return chicken to liquid. Add vegetables. Simmer, uncovered, 1 hour, stirring occasionally.

Created date

February 2010