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    Brunswick Stew


    Source of Recipe


    Virginia Hospitality


    List of Ingredients


    • 1 whole chicken, cut up
    • 1 onion, quartered
    • 2 ribs celery, diced
    • 1t. salt
    • 1/4t. pepper
    • 16 1/2 oz. white shoepeg corn
    • 10 oz. frozen small butterbeans
    • 1 lb. canned tomatoes
    • 2 small potatoes, cubed
    • 1/3c. ketchup
    • 2-3T. vinegar
    • 1T. brown sugar
    • 1t. Worcestershire sauce
    • 1/2t. Tabasco
    • 1/4t. marjoram
    • 2-3T. butter


    Instructions


    1. Place chicken in Dutch oven and add enough water to cover well.
    2. Add onion, celery, salt and pepper. Boil until chicken comes off bones easily.
    3. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hrs. or until tender.
    4. Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, marjoram and butter.
    5. Serves: 6-8
    6. Note: Vary amount of water for thick or soupy stew. Add a cup of chicken bouillon after the first or second serving.
 

 

 

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