Who doesn’t love a solid Brunswick Stew? This hearty classic goes back generations, and it’s perfect for fall or winter dinners. It’s hearty, it’s hot and it’s oh-so-comforting! What’s interesting to me is the fact this particular recipe calls for chicken. It had me thinking, I don’t think I’ve ever had a chicken version, but I couldn’t wait to try it out.
There are a few modifications I’ll introduce in the recipe, but let me know how you like it in the comments below!
I found this recipe in Gourmet Cooking with a Flair, and let’s just say this is a fun and quirky cookbook from 1961 with a penchant for basic-yet-wacky twists on classics, and introducing recipes that seem very … 1960s.
Brunswick Stew
Brunswick Stew is a real crowd pleaser. This hearty classic is perfect for fall or winter dinners because it’s hearty, it’s hot and it’s oh-so-comforting! This recipe calls for chicken, but you can easily substitute beef. Enjoy! The Nostalgic Foodie
Servings: 6 people
Calories: 477kcal
Ingredients
- 3 lbs chicken diced
- 2 onions sliced
- 1 cup celery chopped with leaves
- ¼ tsp basil
- 1 package frozen corn
- 1 package frozen lima beans
- 4 tbsp butter
- 5 cups canned tomatoes
- ¼ tsp marjoram
- ¼ tsp thyme
- ½ tsp Tabasco Sauce
- 1 tbsp cornstarch
- 1 tbsp salt
- ½ tbsp pepper
Instructions
- Season chicken with salt and pepper.
- Sautée chicken in butter in deep saucepan for 10 minutes, or until brown. Remove chicken and keep hot.
- Sautée onions in butter remaining in saucepan for 10 minutes or until lightly browned.
- Return chicken to pan and add tomatoes, celery, herbs, Tobasco and 1 cup of water.
- Bring to a boil, reduce heat, cover and simmer for 45 minutes.
- Add corn, lima beans and simmer for 20 minutes, stirring occasionally.
- Combine cornstarch with ¼ cup cold water, and add a small amount of hot liquid from the stew and stir until smooth.
- Stir into stew and simmer for 5 minutes, stirring constantly.
- Enjoy!
