s anyone have a Brunswick stew recipes like the old hickory house in atlanta, ga. I would like to try other?

Answer 1

Crockpot Brunswick Stew

INGREDIENTS:
3 to 4 slices lean bacon, diced
3 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
pinch ground cayenne pepper
3 1/2 to 4 pounds chicken pieces (1 broiler fryer)
3 medium onions, thinly sliced
2 cans (14.5 ounces each) diced tomatoes
1 red bell pepper, chopped
1/2 teaspoon dried thyme
2 cups lima beans, fresh or frozen, cooked
2 cups corn kernels, fresh or frozen, thawed
1/2 cup okra, sliced, fresh or frozen
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce

PREPARATION:
In a large skillet, cook the diced bacon until fat is rendered. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. Combine flour, salt, pepper and cayenne; dredge the chicken.

Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Add 1 1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add remaining ingredients, including reserved bacon; cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender.

Answer 2

This Site Might Help You.

RE:
s anyone have a Brunswick stew recipes like the old hickory house in atlanta, ga. I would like to try other?

Answer 3

Old Hickory House Atlanta

Answer 4

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.

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