Saturday, October 24, 2009

Brunswick Stew

This sounds good on our cool Fall evenings.


3 medium onions cut into thin wedges
2 pounds meaty chicken pieces, skinned
1 1/2 cups diced cooked ham
1- 14 ounce can dices tomatoes
1- 14 ounce can chicken broth
4 cloves garlic minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon dried thyme crushed
1/4 teaspoon pepper
1/4 teaspoon bottled hot pepper sauce
1- 10 ounce package frozen okra
1 cup baby Lima beans
1 cup whole kernel corn


in a 3 1/2 to 4 quart crockery cooker place onion. Top with chicken and ham. In a small bowl combine undrained tomatoes, broth,garlic,Worcestershire sauce,mustard, thyme, pepper and hot pepper sauce;pour over chicken and ham

Cover and cook on low heat setting for 8-10 hours or on high for 4-5 hours.

Remove bones from chicken and cut into bite size pieces,return chicken to cooker.

Add okra, Lima beans,and corn. Cover and cook for 45 minutes more or until vegetables are done

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