Bruns Wick Stew Chicken

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Here in the south, brunswick stew came from left-over meat and what vegetables are on hand. Variations include ham, poultry, beef and wild game. This recipe is a basic chicken version you are likely to find at any church supper.

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Steps

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Place chicken and 1 teaspoons of salt in a large dutch oven.

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Add water to cover.

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Bring to a boil.

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Cover , reduce heat , and simmer 2 to 2 hours or until done.

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Drain , reserving broth.

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Remove and discard skin from chicken.

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Bone chicken.

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Chop meat.

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Set aside.

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Skim fat from reserved broth.

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Return broth to dutch oven.

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Bring to a boil.

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Reduce heat , and simmer , uncovered , until broth is reduced to 2 cups.

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Add potato , and simmer 10 minutes.

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Add tomato sauce , lima beans , and onion , and simmer an additional 20 minutes.

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Stir in reserved chicken , corn , and remaining ingredients , and simmer an additional 10 to 15 minutes or until vegetables are tender.

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Ingredients

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broiler chickens, salt, red potatoes, tomato sauce, lima beans, onion, whole kernel corn, sugar, pepper, ground red pepper, dried oregano, poultry seasoning