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Recipe: One Pot Brunswick Stew (using a roasting chicken, Ladies Home Journal)

Main Dishes - Chicken, Poultry
ONE POT BRUNSWICK STEW

1 (4 to 5 lb.) roasting chicken, skinned and cut up
2 cans (13 3/4 or 14 1/2 oz. each) chicken broth
2 cups water
2 medium onions, chopped
2 cups chopped celery
1 cup chopped green pepper
1/4 cup chopped fresh parsley
1 clove garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon thyme
1 teaspoon hot pepper sauce
1 (28 oz.) can tomatoes, chopped, liquid reserved, or 4 ripe tomatoes, peeled and chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (16 oz.) bag frozen whole-kernel corn
1 (10 oz.) package frozen lima beans
1 (10 oz.) package frozen cut okra

Combine chicken, chicken broth, 2 cups water, onions, celery, green pepper, parsley, garlic, Worcestershire sauce, thyme, hot pepper sauce, tomatoes with liquid, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.

Remove chicken with a slotted spoon to a platter and cool. Remove meat from bones; tear into large pieces and return to the Dutch oven. Discard skin and bones. Add corn, lima beans and okra to the stew mixture. Return to a simmer and cook 30 minutes.

Makes 8 servings
From: RisaG., NJ
Source: Ladies Home Journal
MsgID: 372064
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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