Recipe: Brunswick Stew (New York Times)

Brunswick Stew
Source: The New York Times Cook Book by Craig Claiborne
Servings: 6

1 broiler chicken, cut into pieces
3 tsp salt
paprika to taste
1/4 cup butter
2 medium onions, sliced
1 medium green bell pepper, diced
3 cup water
2 cup canned tomatoes, undrained
2 tbsp parsley, chopped
1/2 tsp Tabasco sauce
1 tbsp Worcestershire sauce
2 cup whole kernel corn, frozen
1 pkg frozen lima beans, defrosted
3 tbsp flour

Sprinkle the chicken with 1 teaspoon of the salt and paprika.

In a deep kettle, heat the butter and brown the chicken on all sides. Add the onions and green pepper and cook until the onion is transparent.

Add the water, tomatoes with their liquid, parsley, remaining salt, Tabasco and Worcestershire sauce and bring to a boil. Cover, reduce the heat and simmer for thirty minutes.

Add the corn and lima beans and cook twenty minutes longer.

Blend the flour in a little cold water and gradually stir into the stew. Cook, stirring, ten minutes longer.

Serve in flat soup plates.