brunswick stew

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Filed Under:Stew, Low Fat, Main Dish, Chicken,

Servs: 5  Prep: 30m  Cook: 60m  

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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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

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

Instructions

  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.

Note From The Chef

sarahK November 17

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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