Brunswick Stew Recipe
Ingredients
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Dried thyme | 1 1/2 Teaspoon | |
| Chicken thighs | 3 Pound | |
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Medium, thinly sliced | |
| Stewed tomatoes | 1 Can (10oz) | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| 1 cup frozen baby lima beans | ||
| Okra | 1 Cup (16 tbs), frozen | |
| Corn kernels | 1 Cup (16 tbs), frozen | |
| Worcestershire sauce | 2 Teaspoon | |
| 1 teaspoon Tabasco or other hot sauce | ||
Directions
1. Combine flour, salt, pepper, and half of thyme in a plastic bag. Add chicken a few pieces at a time and shake to coat lightly with flour. In a Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning once or twice, until browned, about 8 minutes per batch. Remove from pan.
2. Add onion, reduce heat to medium, and cook, stirring occasionally, until softened, 3 to 5 minutes. Return chicken to pan and add tomatoes and broth. Cover and simmer 20 minutes.
3. Add lima beans and okra. Simmer, partially covered, 10 minutes. Add corn and simmer for 5 minutes. Stir in Worcestershire and Tabasco and serve.
2. Add onion, reduce heat to medium, and cook, stirring occasionally, until softened, 3 to 5 minutes. Return chicken to pan and add tomatoes and broth. Cover and simmer 20 minutes.
3. Add lima beans and okra. Simmer, partially covered, 10 minutes. Add corn and simmer for 5 minutes. Stir in Worcestershire and Tabasco and serve.
Chef
