brunswick stew


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Servs: 5   Prep:   Cook:

This was inspired by a Cooking Light 10/07 recipe however I altered it by combining it with another recipe (vamomma's). I basically adjusted it use what I had on hand. Both original recipes called for lima beans but I don't much care for them and didn't have them so I didn't use them. Next time I'll add potatoes per vamomma's recipe.

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  • add   Cooking Spray
  • add   1 c. chopped yellow onion
  • add   3/4 c. chopped celery
  • add   Chicken pieces ? I used 2 thighs and 1 breast, bone-in
  • add   2-3 c. water/broth to cover
  • add   1 t. salt
  • add   1 (14.5 oz) can diced tomatoes, undrained
  • add   Dash cayenne pepper
  • add   3 carrots diced
  • add   1 t. dried thyme
  • add   ? t. Tabasco
  • add   Black pepper to taste
  • add   Garlic powder to taste
  • add   Approx. 10 oz frozen corn, thawed
  • add   3 slices stale bread.


  1. 1. In a Dutch oven, slowly bring the chicken and water to a boil. Cover and simmer for 45 to 60 minutes or until chicken is tender, skimming the surface as foam rises.
  2. 2. Remove chicken and set aside until cool enough to handle. Remove and discard skin and bones. Shred chicken and return to broth.
  3. 3. Add the vegetables, onions, beans and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in remaining ingredients. Add bread, and simmer uncovered, for 10 minutes or until slightly thickened.

ChefsugNote From The Chef

sarahK 22:40, 17 Nov 2007

Both recipes said this served 6 but it was more like 4-5 big portions. It was a great cold night recipe.

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