One-pot brunsick stew

8 Servings

Ingredients

Quantity Ingredient
1 Roasting chicken; skinned & cut up
2 cans (13 3/4 or 14 1/2 oz) chicken broth
2 cups Water
2 mediums Onions; chopped
2 cups Celery; chopped
1 cup Green bell pepper; chopped
¼ cup Fresh parsley; chopped
1 Clove garlic; minced
3 tablespoons Worcestershire sauce
1 teaspoon Thyme
1 teaspoon Hot pepper sauce
1 can (28 oz) tomatoes; liquid reserved, chopped or 4 ripe tomatoes,, peeled and chopped
1 teaspoon Salt
½ teaspoon Freshly ground pepper
1 Bag; (16 oz) frozen whole-kernel corn
1 pack (10 oz) frozen lima beans
1 pack (10 oz) frozen cut okra

Directions

1. Combine chicken, chicken broth, water, onions, celerey, green pepper, garlic, Worcestershire sauce, thyme, hot pepper sauce, tomatoes with liquid, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.

2. Remove chicken with a slotted spoon to a platter and cool. Remove meat from bones; tear into large pieces and return to Dutch oven. Discard skin and bones. Add corn, lima beans and okra. Return to a simmer and cook 30 minutes.

Per serving: 382 Calories; 27g Fat (64% calories from fat); 29g Protein; 5g Carbohydrate; 122mg Cholesterol; 607mg Sodium NOTES : We've cut the fat and calories from this classic chicken stew and kept all the fixings in one pot.

Recipe by: LHJ

Posted to recipelu-digest by GramWag@... on Feb 5, 1998

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