Brunswick Stew
 
4 - 6   chicken breasts
1 large  white onion, chopped
2 cup  celery, chopped
4   red potatoes, cubed
1   10oz package frozen butter beans
1   16oz package frozen white corn
1   15oz can diced tomatoes with juice
1/4 cup  apple cider vinegar
2 Tbsp  brown sugar
1 Tbsp  worcestershire sauce
1 tsp  granulated chicken bouillon
1 Tbsp  marjoram
  a few dashes of hot sauce
  salt and pepper to taste
 
place chicken, onion, celery and salt and pepper in a large stock pot, 
add enough water to cover chicken and boil until chicken is cooked 
through. remove chicken from the pot and place on a plate to cool. add 
corn, beans, potatoes, tomatoes, vinegar, sugar, marjoram, 
worcestershire sauce, bouillon and hot sauce to the broth. after 
chicken is cooled, remove skin and discard and remove meat from the 
bones and add the meat to the broth. simmer stew for a couple of hours 
before serving. 
 
the skinny: you can use skinless chicken but that will cut down on the 
flavor a little. you can add some chicken broth with the water when 
cooking the chicken for extra flavor. 
 
-- 
(ID: 9085) Mirror: rec.food.recipes: Thu, Jan 15, 2004


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