Brunswick Stew
Ingredients
- 1 whole chicken, (cut up)
- 3 ribs celery, (chopped)
- 1 onion, (chopped)
- Salt and pepper to taste
- 1 10-oz. bag frozen butter beans
- 1 16.5-oz. bag white shoepeg corn
- 1 16-oz. can stewed tomatoes
- 3 small potatoes, (cut in bite sized pieces)
- 1/2 cup ketchup
- 3 Tbsp. red wine vinegar
- 1 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
- 3 tsp. hot sauce
- 1 tsp. marjoram
- 3 Tbsp. butter
Instructions
- Put chicken pieces in a large pot and add enough water to cover
- Add celery, onion, salt and pepper and boil until chicken is cooked through, about 45 minutes
- Remove chicken from pot reserving the water
- Add remaining ingredients to pot and cook for 1 and 1/2 hours until tender
- When chicken has cooled, remove meat from bones
- Add chicken to vegetables and cook for another 1/2 hour
Notes
Use only skinless chicken breasts