Brunswick stew (chicken or rabbit)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Bacon; diced |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | pinch | Cayenne |
| 4 | pounds | Chicken or rabbit*; cut up |
| 3 | Onions; thinly sliced | |
| 4 | Tomatoes; chopped | |
| 1 | Red bell pepper; chopped | |
| ½ | teaspoon | Dried thyme |
| 2 | cups | Lima beans; fresh |
| 2 | cups | Corn kernels |
| ½ | cup | Okra; sliced |
| 2 | tablespoons | Chopped parsley |
| 1 | tablespoon | Worcestershire sauce |
Directions
* (with giblets if chicken is used) Cook bacon in its own fat until rendered. Remove the bacon bits and set aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken. Brown the pieces in the rendered fat with the onions. Add 1½ cups boiling water, tomatoes, red pepper and thyme to crock pot with meat.
Cover and cook on low 6 to 8 hours. Add remaining ingredients including reserved bacon, cover and cook on high 25 minutes or until vegetables are tender.
Posted to recipelu-digest Volume 01 Number 406 by James and Susan Kirkland <kirkland@...> on Dec 27, 1997