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

Recipe by Southern Living July 2001

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Recipe Summary

prep:
30 mins
cook:
6 hrs
total:
6 hrs 30 mins
Yield:
3 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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

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

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

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

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

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