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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: Brunswick Stew

  3. Categories: Stews, Meat/poul, Ethnic, Am-south

  4. Yield: 6 servings

  5. 1 Chicken;

  6. 1/3 c Flour

  7. 1 ts Salt

  8. 1/2 ts Freshly ground pepper

  9. 1/2 ts Dried thyme leaves

  10. 1/8 ts Cayenne

  11. 3 tb Vegetable oil

  12. 2 md Onions; chopped

  13. 6 oz Lean smoked ham; diced (opt)

  14. 4 c Chicken stock

  15. 1 cn Peeled whole tomates (28oz)

  16. ;drained and quartered

  17. 1 sm Green bell pepper; diced

  18. 1 Bay leaf

  19. 2 c Fresh shelled lima beans or 1 pk (10oz) frozen; thawed

  20. 2 c Corn kernels; fresh or froz.

  21. 10 serving pieces:

  22. 2 drumsticks,

  23. 2 wings, and 4 breast pieces. Trim of as much

  24. fat as possible. Rinse and let drain. In a shallow

  25. bowl, mix the flour, salt, pepper, thyme and cayenne.

  26. Dredge the damp chicken pieces in the seasoned flour.

  27. In a large skillet, heat 2 tablespoons of the oil over

  28. moderately high heat. Dredge the chicken again if the

  29. coatinglooks damp, and shake any excess back into the

  30. bowl. Reserve the excess seasoned flour. Add the

  31. chicken pieces to the pan in a single layer without

  32. crowding, in batches if necessary, and cook, turning,

  33. until golden brown, about 7 minutes per batch. Lower

  34. the heat if necessary about 1/2 way through, so the

  35. fat doesn't burn. Remove the chicken to a large flame

  36. proof casserole.

  37. Add the remaining 1 tablespoon of oil and the onions

  38. to the skillet. Cook over moderate heat, stirring

  39. occasionally, until soft, about 3 minutes. Add the ham

  40. and cook until lightly browned, about 3 minutes

  41. longer. Sprinkle the reserved seasoned flour over the

  42. ham and onions and cook., stirring, 30-45 seconds.

  43. Pour in half the stock. Bring to a boil, scraping up

  44. any brown bits from the bottom of the pan. Boil

  45. stirring, until slightly thickened. Pour everything

  46. in the skilleet over the chicken in the casserole.

  47. Add the tomatoes, the remaining stock, the green

  48. pepper, and the bay leaf. Bring to a boil, reduce heat

  49. to moderately low, and simmer, partially covered, 15

  50. minutes. Add the lima beans and corn and simmer

  51. uncovered until the chicken and vegatables are tender,

  52. 10 to 12 minutes longer. Skim any fat off the top of

  53. the sauce. Remove and discard the bay leaf and season

  54. with additional salt and pepper to taste befor serving.

  55. 817 cal;

  56. 69g pro,

  57. carb, 33g fat (36%)

  58. Source: Miami Herald, 2/8/96

  59. formatted by Lisa Crawford, 4/23/96 --

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