Recipe Name Brunswick Stew Submitted by Guest Recipe Description Quantity 6 Quantity Unit Prep Time (minutes) 10 Cook Time (minutes) 90 Ready In (minutes) 100

Ingredients Amount Measure Ingredient 5 thighs, bone and skin removed Chicken thighs, meat only 1 cup (8 fl oz) water 3 medium (2-1/4" to 3-1/4" dia.) potatoes cubed, unpeeled 2 medium (2-1/2" dia) Onions, sliced 1 1/2 cups Lima beans, frozen 1/2 teaspoon salt 1/2 teaspoon black pepper 1/8 teaspoon cayenne pepper or less to taste 1 can, 15 oz (303 x 406) corn, canned, drained 1 can (16 fl oz) Tomatoes canned, diced, not drained 2 tablespoons butter 1/2 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.