Prep Time
30 Mins
Cook Time
6 Hours
Yield
3 1/2 quarts

Brunswick stew is a hearty combination of chicken and vegetables. Bake a batch of cornbread so you can savor every last comforting drop.

How to Make It

Step 1

Bring 2 quarts water and chicken to a boil in a Dutch oven; reduce heat, and simmer 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.)

Step 2

Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven, reserving beans; add tomato to Dutch oven.

Step 3

Bring to a boil over medium-high heat; cook, stirring often, 40 minutes or until liquid is reduced by one-third.

Step 4

Skin, bone, and shred chicken. Mash reserved beans with a potato masher.

Step 5

Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.

Step 6

Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.

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