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Brunswick Stew
Created by jclawson, Monday, 06 December 2010 Description
Here is my adaptation of Kerr's one-dish stew. I used a 10-ounce package of succotash in place of the 2 cups of corn and lima beans; cornstarch instead of arrowroot starch; and dried parsley and basil where he uses 1/4-cup of fresh herbs. Note that this recipe does not call for any salt. I think you’ll agree it is perfect without it.
Ingredients
Approximately 3-1/2 pounds chicken (2 boneless, skinless breasts and 2 hindquarters)
1 teaspoon non-aromatic olive oil, divided
Large sweet onion, diced (2 cups)
3 ribs celery, in 1/4-inch slices (1-1/2 cups)
3 ounces Canadian bacon, cut in 1/4-inch pieces
1 red bell pepper, cut in 1/4-inch pieces
2 cups canned, crushed tomatoes
1 cup canned or homemade low-sodium chicken broth
1/4-teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 cup frozen baby lima beans
1 cup frozen corn kernels
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon each dried parsley and basil (or 1/4-cup each fresh, finely chopped)
Methods/steps
Skin the chicken and cut it into 1-1/2-inch chunks. Heat 1/2-teaspoon of olive oil in a 10-1/2-inch chef’s skillet on medium high. Saute the onion until it starts to look translucent. Add the celery, the Canadian bacon, and the bell pepper and cook for 3 minutes. Remove to a plate and, without washing the pan, add the other 1/2-teaspoon olive oil and heat. Brown the chicken, starting with the dark meat, then the white. Add the tomatoes, the chicken broth, the cayenne pepper, and the Worcestershire sauce; then, the cooked vegetables. Bring to a boil; reduce heat; cover; and simmer 35 minutes or until the chicken is tender. Add the lima beans and the corn and cook another 12 minutes. Add the cornstarch mixture and heat, stirring, to thicken. Add the fresh herbs just before serving; dried herbs should be added earlier. This recipe serves six. Complete the meal with crusty Kaiser rolls and a fresh fruit compote for dessert.
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