Williamsburg Brunswick Stew |
|
 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 4 |
|
A classic recipe rom the Williamsburg Art of Cookery cookbook. Oh, and I've left out okra entirely. It's fine without it. For all of you historians, this recipe was originally done using squirrel. Read more . Chicken (light and dark meats) plus ham is more common today. 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:
1. 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.
2. Cover and simmer gently for one more hour frequently to prevent scorching. Add 3 onces of butter and serve hot.
3. 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?
|
|