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Recipes - Brunswick Stew

Recipe Name

Brunswick Stew

Submitted by

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Recipe Description

Quantity	6	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	90	Ready In (minutes)	100

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



3 1/3	thighs, bone and skin removed	Chicken thighs, meat only
2/3	cup (8 fl oz)	water
1 1/8	large (3" to 4-1/4" dia.)	potatoes cubed, unpeeled
1	large	Onions, sliced
1	cup	Lima beans, frozen
1/3	teaspoon	salt
1/3	teaspoon	black pepper
1/8	teaspoon	cayenne pepper or less to taste
2/3	can, 15 oz (303 x 406)	corn, canned, drained
1/4	can (28 fl oz)	Tomatoes canned, diced, not drained
1 1/3	tablespoons	butter
1/3	cup	Italian bread crumbs, dry

Steps

Sequence	Step

1	In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 minutes.
2	Remove chicken and set aside until cool enough to handle. Cube chicken and return to broth.
3	Add the potatoes, onions, beans, and seasonings. Bring to a boil.
4	Reduce heat; simmer, covered, for 30 minutes or until potatoes are tender.
5	Stir in remaining ingredients. Simmer, uncovered, for 10 minutes or until slightly thickened.

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