Chicken Stew Brunswick Style Recipe
Ingredients
| 1 frying chicken (about 3 1/2 pounds), cut up | ||
| Shortening | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Water | 2 1/2 Cup (16 tbs) | |
| Tomatoes | 2 Cup (16 tbs) | |
| Sherry | 1/3 Cup (16 tbs) | |
| Worcestershire | 1 Tablespoon | |
| package | 1 | |
| Lima beans | ||
| Okra | 1 Cup (16 tbs), frozen | |
| Frozen corn package | 1 | |
| 1/2 cup fine dry bread crumbs | ||
| 1 1/2 teaspoons salt 1/4 teaspoon pepper | ||
| 1 1/2 teaspoons salt 1/4 teaspoon pepper | ||
Directions
Wash chicken and dry on absorbent paper.
Season with salt and pepper.
Heat shortening in Dutch oven or large kettle; add onion and chicken.
Cook until lightly browned.
Add water, tomatoes, sherry, and Worcestershire.
Cover and simmer for 40 minutes.
Add beans and okra and simmer for 10 minutes.
Add corn and crumbs and simmer for 10 minutes longer.
Season to taste.
Season with salt and pepper.
Heat shortening in Dutch oven or large kettle; add onion and chicken.
Cook until lightly browned.
Add water, tomatoes, sherry, and Worcestershire.
Cover and simmer for 40 minutes.
Add beans and okra and simmer for 10 minutes.
Add corn and crumbs and simmer for 10 minutes longer.
Season to taste.
Chef
