* Exported from MasterCook *
Chicken Brunswick Stew
Recipe By : Frugal Gourmet Cooks American; Formatted by Patti Burgess
Serving Size : 8 Preparation Time :0:00
Categories : American Chicken
Amount Measure Ingredient -- Preparation Method
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3 tablespoons bacon drippings
1 chicken, cut up (about 3 lbs)
2 cups water
2 1/2 cups canned tomatoes or fresh -- chopped
2 yellow onion -- peeled and sliced
1/2 teaspoon sugar
1/2 cup dry white wine
1 10 oz package frozen lima beans
1 10 oz package frozen corn niblets
1 10 oz package frozen okra, sliced
1 cup toasted bread crumbs
2 teaspoons salt or to taste
1/2 teaspoon freshly ground pepper
3 tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
Heat a large Dutch oven and add the bacon fat. Fry the chicken until lightly brown and add the water, tomatoes, onions, sugar and wine. Cover and bring to a simmer. Cook for 1 1/4 hours.
Remove chicken from the pot and allow to cool enough to handle. Debone chicken and discard skin and bones. Tear meat into small pieces and set aside.
Add remaining ingredients to the pot and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered. Add the chicken and cook for another 10 minutes. Correct seasoning.
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