Brunswick Chicken Stew Recipe

Name: Brunswick Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs broiler-fryer chickens, cut into 8 pieces; 1 teaspoon butter or 1 teaspoon margarine; 1 medium onion, sliced; 1 (16 ounce) can whole tomatoes; 2 cups water; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon dried basil leaves; 1/4 teaspoon cayenne; 3/4 teaspoon salt; 3 medium potatoes; 1 cup lima beans (fresh) or 1 cup lima beans (frozen); 1 cup fresh corn or 1 cup frozen corn; 2 slices white bread (fresh) or 2 slices whole wheat bread, cubed (fresh)

Servings: persons

3 lbs broiler-fryer chickens, cut into 8 pieces
1 teaspoon butter or 1 teaspoon margarine
1 medium onion, sliced
1 (16 ounce) can whole tomatoes
2 cups water
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon cayenne
3/4 teaspoon salt
3 medium potatoes
1 cup lima beans (fresh) or 1 cup lima beans (frozen)
1 cup fresh corn or 1 cup frozen corn
2 slices white bread (fresh) or 2 slices whole wheat bread, cubed (fresh)

1
Rinse chicken pieces; drain well.
2
Heat butter in a 4 quart cast-iron kettle or Dutch oven.
3
Saute sliced onion in butter until golden.
4
Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
5
Bring to boiling, reduce heat and simmer, covered for 30 minutes.
6
Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
7
If using fresh lima beans, add along with potatoes.
8
Cook 20 minutes longer.
9
Add fresh or f rozen corn and lima beans, if using frozen.
10
Cook 5 to 10 minutes or until potatoes are tender.
11
Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
12
Stir chicken, vegetables and broth together.

758

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs broiler-fryer chickens, cut into 8 pieces, 1 teaspoon butter or 1 teaspoon margarine, 1 medium onion, sliced, 1 (16 ounce) can whole tomatoes, and more.

Yes, Brunswick Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brunswick Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions