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“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
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!