Chicken Brunswick Stew

Name: Chicken Brunswick Stew
Yield: serves 6 to 8
Ingredients: One 2 1/2-pound fryer; One 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar; One 16-ounce can creamed corn; 1 cup ketchup; 1/2 cup prepared barbecue sauce; 1 tablespoon liquid smoke (available in a bottle at grocery store); 1 onion, chopped; 1 tablespoon vinegar; 1 tablespoon Worcestershire sauce; Salt and pepper to taste; Celery salt to taste

December 14, 2011

Recipe information

Yield
serves 6 to 8

Ingredients

One 2 1/2-pound fryer

One 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar

One 16-ounce can creamed corn

1 cup ketchup

1/2 cup prepared barbecue sauce

1 tablespoon liquid smoke (available in a bottle at grocery store)

1 onion, chopped

1 tablespoon vinegar

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Celery salt to taste

Preparation

In a large pot, boil chicken until meat falls off bone, approximately 45 minutes; drain (reserve 1 to 2 cups of stock). Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients. Simmer slowly for about 30 minutes, stirring often to prevent sticking. (Add a little bit of stock if stew gets too thick.) Serve over steamed rice.

Paula Deen's Kitchen Classics

TagsStew Soup/Stew Southern American Chicken Poultry Canned Tomato Tomato Vegetable Corn Main Dinner Dairy Free Nut Free Gluten Free Simmer Cookbooks

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