Recipe: Brunswick Stew (Corning Ware recipe, 1960's)

BRUNSWICK STEW


1 (4 lb.) stewing chicken, cut into pieces
1/2 cup flour
1/2 cup cooking oil
1/2 cup chopped onions
2 1/2 cups stewed tomatoes (1 lb. can)
1 tablespoon salt
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cayenne pepper
2 teaspoons sugar
2 cups whole kernel corn, drained (1 lb. can)
2 cups canned green lima beans, drained (1 lb. can)

Wash chicken and drain. Place chicken pieces in paper bag containing the flour and shake until chicken is coated with flour.

Heat cooking oil in skillet on high direct heat. Brown chicken pieces in hot fat on all sides for about 20 minutes.

Add onions and cook until onions are transparent.

Add tomatoes, salt, Worcestershire sauce, cayenne pepper and sugar. Lower heat to simmer. Place cover on skillet and simmer, covered, until chicken is almost tender, 2-3 hours.

Add corn and lima beans to stew and continue cooking about 20 minutes longer.

Makes 6 servings
Source: Product label recipe: Corning Ware 11-inch Chicken Fryer (Corning Ware skillet with clear glass cover), 1960's