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Brunswick Stew

Yield about 2 1/2 quarts or 6 to 8 servings


  • 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

How to Make It

  1. Sprinkle chicken with salt and pepper. Set aside.

  2. 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.

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