Food question?

Question

This is a silly question but I love brunswick stew and Im wondering does anyone have a recipe for it?? Id like to make it.

Answer 1

Brunswick Stew With Chicken and Tomatoes

Brunswick stew, made with chicken, tomatoes, corn, and lima beans, along with seasonings and chopped vegetables.
INGREDIENTS:
1 hen, about 4 to 5 lbs, or about 4 pounds chicken parts
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried leaf thyme
1/8 teaspoon ground cayenne pepper
3 tablespoons vegetable oil
1 cup chopped onion
6 ounces lean smoked ham, diced
4 cups chicken broth
1 large can (28oz) whole tomatoes, drained and cut up
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 medium bay leaf
1 1/2 to 2 cups fresh shelled lima beans or 1 package (10oz) frozen and thawed
2 cups corn kernels, fresh or frozen and thawed
PREPARATION:
Cut chicken into pieces: 2 drumsticks, 2 thighs, 2 wings, and cut the two breast halves in half again. You should have 10 pieces. Trim of as much fat as possible. Rinse and let drain. In a shallow bowl, mix the flour, salt, pepper, thyme and cayenne. Dredge the damp chicken pieces in the seasoned flour.
In a large skillet, heat 2 tablespoons of the oil over medium-high heat.

Dredge the chicken again if the coating looks damp; shake any excess back into the bowl. Reserve the excess seasoned flour. Add the chicken pieces to the pan in a single layer without crowding, in batches if necessary, and cook, turning, until golden brown, about 7 minutes per batch. Lower the heat if necessary about 1/2 way through, so the fat doesn't burn. Remove the chicken to a large oven save casserole, Dutch oven, or baking dish. Add the remaining 1 tablespoon of oil and the onions to the skillet. Cook over medium heat, stirring occasionally, until soft, about 3 minutes. Add the ham and cook until lightly browned, about 2 to 3 minutes longer. Sprinkle the reserved seasoned flour over the ham and onions and cook, stirring, just to blend in, about 30 seconds.
Pour in half of the chicken broth. Bring to to a boil, scraping up any brown bits from the bottom of the pan. Simmer, stirring constantly, until slightly thickened. Pour everything in the skillet over the chicken in the casserole. Add the tomatoes, the remaining stock, the green and red pepper, and the bay leaf. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, 15 minutes. Add the lima beans and corn and simmer uncovered until the chicken and vegetables are tender, 12 to 15 minutes longer. Skim excess fat from top. Remove and discard the bay leaf and season with additional salt and pepper to taste before serving.

Answer 2

Brunswick Stew
Submitted by: Rene
Rated: 4 out of 5 by 9 members Prep Time: 1 Hour
Cook Time: 2 Hours Ready In: 3 Hours
Yields: 12 servings
"This simple, hearty stew consists of chicken and salt pork with potatoes, beans and other vegetables seasoned with Worcestershire sauce, salt and pepper."
INGREDIENTS:
4 ounces diced salt pork
2 pounds chicken parts
8 cups water
3 potatoes, cubed
3 onions, chopped
1 (28 ounce) can whole peeled
tomatoes, chopped
2 cups canned whole kernel

corn
1 (10 ounce) package frozen
lima beans
1 tablespoon Worcestershire
sauce
1/2 teaspoon salt
1/4 teaspoon ground black
pepper
DIRECTIONS:
1. In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
2. Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
3. Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Answer 3

1 (3 pound) broiler chicken
1 1/2 teaspoons salt
1 cup red potatoes, peeled, chopped
1 can (15oz) tomato sauce
1 3/4 cups lima beans, frozen or fresh
2/3 cup chopped onion
1 3/4 cups whole kernel corn, frozen
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano
1/8 teaspoon poultry seasoning

Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth. Remove and discard skin from chicken. Bone chicken; chop meat. Set aside.

Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.

Makes 8 1/2 cups.

Answer 4

http://www.tourbrunswick.org/brunswick_stew.htm


Hope this helps.