Stew-Brunswick
Stew-Brunswick
* Exported from MasterCook *
Stew-Brunswick
Recipe By :Marian Tracy
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole chicken -- about 4 lbs., cut up
3 teaspoons salt
2 cups onions -- chopped
1 3/4 pounds tomatoes
1 1/4 pounds frozen lima beans -- thawed
10 ounces frozen okra -- thawed
1 1/4 pounds frozen corn -- thawed
1/2 teaspoon Tabasco sauce
In a large stockpot over medium heat add the chicken, with
enough water to cover, and salt. Cook slowly for 1 hour until
chicken is tender. Remove from broth and set aside to cool.
Reserve 2 cups broth. When chicken has cooled remove meat from
bones and cut into pieces.
Put chicken into a 4 quart stockpot; add onion, tomato, lima
beans, okra and the reserved 2 cups broth. Cook slowly until limas
are tender, add corn and Tabasco and cook 15 minutes longer.
* Exported from MasterCook *
Stew-Brunswick
Recipe By :Susan Wyler
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 pound whole chicken
1/3 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2/3 dash cayenne
3 tablespoons vegetable oil
2 onions -- chopped
6 ounces smoked ham -- cut into 1/2" dice
4 cups chicken stock
1 3/4 pounds tomatoes -- quartered and
drained
1 green bell pepper -- cut into 1/2" dice
1 bay leaf
10 ounces frozen lima beans -- thawed
10 ounces frozen corn -- thawed
Cut chicken into serving pieces, rinse, let drain but do not
dry.
In a shallow bowl, mix the flour, salt, pepper, thyme and
cayenne, Dredge the damp chicken pieces in the seasoned flour.
Reserve seasoned flour. In a large skillet heat 2 tablespoons of
the oil over medium high heat. Add the chicken pieces to the pan
in a single layer without crowding, in batches if necessary, and
cook, turning, until golden brown. remove chicken to a flameproof
casserole.
Add the remaining 1 tablespoon oil and the onions to the
skillet. Cook, stirring occasionally, until soft, about 3
minutes. Add the ham and cook until lightly browned, about 3
minutes. Sprinkle the reserved seasoned flour over the ham and
onions and cook, stirring, 30 - 45 seconds. Pour in half the
stock. Bring to a boil scraping any brown bits from the bottom of
the skillet. Boil, stirring, until slightly thickened. Add to the
chicken in the casserole.
Add the tomatoes, remaining stock, green pepper and bay leaf.
Bring to a boil, reduce heat and simmer, partially covered, 15
minutes.
Add the lima beans and corn and simmer, uncovered, until the
chicken and vegetables are tender, 10 - 12 minutes longer. Skim
fat off top, remove bay leaf, season with additional salt and
pepper to taste.
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