Brunswick Chicken Stew

Total Time: 1 hr 40 mins Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 8
• 3 lbs broiler-fryer chickens, cut into 8 pieces
• 1 teaspoon butter or 1 teaspoon margarine
• 1 medium onion, sliced
• 1 (16 ounce) can whole tomatoes
• 2 cups water
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried basil leaves
• 1/4 teaspoon cayenne
• 3/4 teaspoon salt
• 3 medium potatoes
• 1 cup lima beans (fresh) or 1 cup lima beans (frozen)
• 1 cup fresh corn or 1 cup frozen corn
• 2 slices bread (fresh) or 2 slices whole wheat bread, cubed (fresh)

Recipe

• 1 rinse chicken pieces; drain well.
• 2 heat butter in a 4 quart cast-iron kettle or dutch oven.
• 3 saute sliced onion in butter until golden.
• 4 add tomatoes, water, thyme, basil, cayenne and salt. stir to combine well; add chicken pieces.
• 5 bring to boiling, reduce heat and simmer, covered for 30 minutes.
• 6 scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
• 7 if using fresh lima beans, add along with potatoes.
• 8 cook 20 minutes longer.
• 9 add fresh or f rozen corn and lima beans, if using frozen.
• 10 cook 5 to 10 minutes or until potatoes are tender.
• 11 push chicken and vegetables to one side of kettle. stir bread into broth in kettle until it has disintegrated and broth is thickened.
• 12 stir chicken, vegetables and broth together.