Bruns-wick Stew ( Chicken )

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 (3 lb) broiler chickens
• 1 3/4 teaspoons salt, divided
• 1 cup red potatoes, peeled, chopped
• 1 (15 ounce) can tomato sauce
• 1 3/4 cups lima beans, fresh or frozen
• 2/3 cup onion, chopped
• 1 3/4 cups whole kernel corn, frozen or canned, drained
• 1 teaspoon sugar
• 1/8 teaspoon pepper
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon dried oregano
• 1/8 teaspoon poultry seasoning

Recipe

• 1 place chicken and 1½ teaspoons of salt in a large dutch oven; add water to cover.
• 2 bring to a boil; cover, reduce heat, and simmer 2 to 2½ hours or until done.
• 3 drain, reserving broth.
• 4 remove and discard skin from chicken.
• 5 bone chicken; chop meat.
• 6 set aside.
• 7 skim fat from reserved broth.
• 8 return broth to dutch oven; bring to a boil.
• 9 reduce heat, and simmer, uncovered, until broth is reduced to 2 cups.
• 10 add potato, and simmer 10 minutes.
• 11 add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
• 12 stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.