One-pot brunsick stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Roasting chicken; skinned & cut up | |
| 2 | cans | (13 3/4 or 14 1/2 oz) chicken broth |
| 2 | cups | Water |
| 2 | mediums | Onions; chopped |
| 2 | cups | Celery; chopped |
| 1 | cup | Green bell pepper; chopped |
| ¼ | cup | Fresh parsley; chopped |
| 1 | Clove garlic; minced | |
| 3 | tablespoons | Worcestershire sauce |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Hot pepper sauce |
| 1 | can | (28 oz) tomatoes; liquid reserved, chopped or 4 ripe tomatoes,, peeled and chopped |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 1 | Bag; (16 oz) frozen whole-kernel corn | |
| 1 | pack | (10 oz) frozen lima beans |
| 1 | pack | (10 oz) frozen cut okra |
Directions
1. Combine chicken, chicken broth, water, onions, celerey, green pepper, garlic, Worcestershire sauce, thyme, hot pepper sauce, tomatoes with liquid, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
2. Remove chicken with a slotted spoon to a platter and cool. Remove meat from bones; tear into large pieces and return to Dutch oven. Discard skin and bones. Add corn, lima beans and okra. Return to a simmer and cook 30 minutes.
Per serving: 382 Calories; 27g Fat (64% calories from fat); 29g Protein; 5g Carbohydrate; 122mg Cholesterol; 607mg Sodium NOTES : We've cut the fat and calories from this classic chicken stew and kept all the fixings in one pot.
Recipe by: LHJ
Posted to recipelu-digest by GramWag@... on Feb 5, 1998