Favorite Brunswick Stew
3 whole chicken breasts, split and skinned
3 Tbsp. Shortening or oil
2 onions, chopped
3 C. Water
3 tomatoes, peeled and quartered
1/2 C. Sherry wine
2 tsp. Hot pepper sauce
1 lb. Fresh lima beans
Kernels cut from 3 ears of corn
1/2 C. sliced okra
1/2 C. bread crumbs
1 garlic clove, minced
1 Tbsp. Minced parsley
1/4 tsp. Salt
1/4 tsp. Black pepper
1/4 tsp. Dried oregano leaves
1/4 tsp. Dill seed
Heat oil in Dutch oven on medium heat. Add chicken breasts brown on both sides. Remove chicken. Add onion, sauté`. Return chicken to Dutch oven. Add water, tomatoes, sherry and hot pepper sauce. Cover. Cook on low heat for 30 minutes. Remove chicken. Remove chicken from bone. Return chicken to Dutch oven. Add lima beans, corn and okra. Simmer one hour. Add bread crumbs, garlic, parsley, chives, salt, pepper, oregano and dill seed. Simmer 30 minutes. Makes 8 servings.
This dish is a Southern tradition, often served with pork barbecue and cornbread sticks.
Per Serving: 310 calories, 8 g. fat, 26 g. protein, 190 mg sodium, 50 mg cholesterol
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