Ingredients for Chicken Brunswick Stew
- Broiler Fryer Chicken
- 1 large onion, chopped
- Celery Ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- White Shoepeg Corn
- 1 (15-ounce) can butter beans, drained and rinsed
- Canned Tomato
- 3 medium potatoes, peeled and cubed
- 1/2 cup ketchup
- White Vinegar
- Brown Sugar
- Worcestershire Sauce
- Tabasco Sauce
- 2 tablespoons butter
- Dried Marjoram
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How to Make Chicken Brunswick Stew
- Place 2 lbs bone-in chicken pieces in a large Dutch oven or heavy-bottomed pot.
- Add enough water to completely cover the chicken.
- Add 1 large onion (chopped), 2 stalks celery (chopped), 1 tsp salt, and 1/2 tsp black pepper.
- Bring to a boil, then reduce heat and simmer until chicken is easily removed from the bone (approximately 1-1.5 hours).
- Remove chicken from the pot and set aside to cool. Once cool, shred the chicken meat, discarding the bones and skin.
- To the pot, add 2 cups frozen corn, 1 (15-ounce) can butter beans (drained and rinsed), 1 (28-ounce) can diced tomatoes (undrained), 3 medium potatoes (peeled and cubed), 1/2 cup ketchup, and 2 tablespoons white vinegar.
- Cook for 2 hours, or until the potatoes are tender, stirring occasionally.
- Add the shredded chicken, 1 tablespoon Worcestershire sauce, 1/2 teaspoon Tabasco sauce (or to taste), 1 teaspoon dried marjoram, and 2 tablespoons butter to the stew.
- Heat through, stirring gently to combine. Taste and adjust seasonings as needed. Serve hot with crusty bread or biscuits.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
34g
Fat
46g
Carbs
14g
