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Brunswick Stew
There are many versions of this Low Country favorite. The meat can be anything from chicken to squirrel, or any combination. Basically, its
whatever you want it to be!
4 chicken breasts
2 large onions, sliced
2 pounds diced tomatoes
2 pounds fresh lima beans
3 medium potatoes, diced
4 cups fresh corn, removed from ear
3 teaspoons salt
1 teaspoon pepper
1 tablespoon sugar
Cook chicken in 3 quarts water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from bones. Remove chicken, allow to
cool, and de-bone. Refrigerate meat. To the chicken water, add vegetables to broth and simmer, uncovered, until potatoes are tender. Stir occasionally to prevent scorching. Add shredded chicken and the seasonings
and heat until chicken is warm.
(c)2002 Rick McDaniel
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