“For as long as I can remember, my Aunt Peggy has been making her version of the Brunswick Stew recipe from Chowning’s Tavern in historic Colonial Williamsburg. My daughter was born with many food allergies so I was always looking for recipes that she could eat and this was one of her favorites! I just added more veggies!” -Wendy Cannon, a cooking instructor at the Dr. Yum Project Kitchen
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Brunswick Stew
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Ingredients
Food
Amt
Units
Prep
Notes
3 quarts
water
water
3
quarts
4 large
chicken breast
(on the bone)
chicken breast
4
large
on the bone
3 teaspoons
salt
salt
3
teaspoons
2
onions, chopped
(sweet)
onions
2
chopped
sweet
2 cups
frozen baby lima beans
frozen baby lima beans
2
cups
optional:
1 cup
okra, sliced
(traditional, but optional)
optional:
okra
1
cup
sliced
traditional, but optional
1 teaspoon
black pepper
black pepper
1
teaspoon
Method
Simmer chicken in 3 quarts water until meat can be removed from the bones. Take chicken out of the pot and set aside to cool. Add salt, onions, potatoes and squash to the pot, cooking until tender. Add frozen corn, lima beans, okra and tomatoes. Skin, de-bone, and dice chicken. Add to the pot with pepper. Let stew simmer at least an additional 30 minutes. Brunswick Stew always tastes better the second day!
Prep time
50 min
Cook time
120 min
Yields/Serves:
12
Yum Ratings
Budget-Friendly
Recipe Extras
ELSEWHERE ON DOCTOR YUM
Printed from:
https://recipes.doctoryum.org/en/recipes/brunswick-stew-73754
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