Bruns-Wick Stew ( Chicken )
- Ready In:
- 3hrs 15mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 (3 lb) broiler chickens
- 1 3⁄4 teaspoons salt, divided
- 1 cup red potatoes, peeled, chopped
- 1 (15 ounce) can tomato sauce
- 1 3⁄4 cups lima beans, fresh or frozen
- 2⁄3 cup onion, chopped
- 1 3⁄4 cups whole kernel corn, frozen or canned, drained
- 1 teaspoon sugar
- 1⁄8 teaspoon pepper
- 1⁄8 teaspoon ground red pepper
- 1⁄8 teaspoon dried oregano
- 1⁄8 teaspoon poultry seasoning
directions
- Place chicken and 1½ teaspoons of salt in a large Dutch oven; add water to cover.
- Bring to a boil; cover, reduce heat, and simmer 2 to 2½ hours or until done.
- Drain, reserving broth.
- Remove and discard skin from chicken.
- Bone chicken; chop meat.
- Set aside.
- Skim fat from reserved broth.
- Return broth to Dutch oven; bring to a boil.
- Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups.
- Add potato, and simmer 10 minutes.
- Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes.
- Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I am so happy to find this recipe. You are so right about finding this basic chicken recipe at any church supper or fund raiser. Our church cooks this basic recipe for over 400p people and to try to break it down to 10- 12 servings is just to much. My cousin in AZ wanted me to send him my recipe so now I can send him yours and I will be using it also. Oh, I'm from the south to. NC to be exact. Thanks again. BCD
RECIPE SUBMITTED BY
Love to cook. Always trying new and unusual recipes. Found many excellent on this site. Most interested in the old, handed-down recipes from Mothers and Grandmothers.