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Brunswick Stew 2


2 1/2 pounds chicken, cut up
2 quarts water
1 onion, chopped
2 cups cubed cooked ham
3 potatoes, diced
1 16 ounces ca tomatoes, cut up
1 10 ounces pa frozen lima beans, partially thawed
1 10 ounces pa frozen whole kernel corn, partially thawed
2 teaspoons salt
1/2 teaspoon seasoned salt
1 teaspoon sugar
1/4 teaspoon pepper

In slow-cooking pot, combine chicken with water, onion, ham, and potatoes. Cook, covered, on low for 4 to 5 hours or until chicken is done. Lift hicken out of pot. Remove meat from bones. Return chicken meat to pot. Add tomatoes, beans, corn, salt, seasoned salt, sugar, and pepper. Turn control to high. Cover and cook on high 1 hour. Serve in large individual bowls.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.