Recipe

Williamsburg Brunswick Stew Recipe

Add Step-by-Step Photos	Rottman / All my dishes 10 months, 3 weeks ago A classic recipe rom the Williamsburg Art of Cookery cookbook. See my Post notes for changes from the original recipe posted here. Oh, and I've left out okra entirely. It's fine without it. For all of you historians, this recipe was originally do... More Prep:20m Cook:180m Servings:4	Rottman
	chicken stew southern

Does this look good? Yeah! / Nope

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Ingredients

3 lb chicken

3 qts water

1 large onion

1/2 lb lean ham, cut into small pieces

3 pts tomatoes

1 pt lima beans

4 large Irish potatoes, diced

1 pt corn, grated

1 Tb salt

1/4 tsp pepper

1 small pod of red pepper

3 ounces butter

Directions

Cut up the chicken and put it into a large pan with three quarts of water, one large sliced onion, one half pound of lean ham cut into small pieces and simmer gently for two hours. Add three pints of tomatoes, one pint of lima beans, four large irish potatoes diced, one pint of grated corn, one tablespoon salt, one fourth teaspoon pepper, a small pod of red pepper.

Cover and simmer gently for one more hour frequently to prevent scorching. Add 3 onces of butter and serve hot.

Post note: When I make this recipe, I use 2 boneless chicken breasts, 3 boneless thighs, and about a large cup of chunked ham. I also add a bay leaf and about a 1/4 tsp of Thyme. When you serve it, dip out the solids and leave the broth in the pot. ...but hey, fix it like you like it. Right?

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