Friday, November 16, 2007

Brunswick Stew

  • 2 C water
  • 2 bone-in chicken thighs, skin removed
  • 1 small onion, chopped
  • 1/4 C diced fully cooked ham
  • 1 can (14.5 oz) whole tomatoes, cut up
  • 1 medium potato, peeled and cubed
  • 1/3 C cream-style corn
  • 1/3 C frozen lima beans
  • 2 tsp Worcestershire sauce
  • 4 drops hot sauce
  • dash pepper
  • dash cayenne pepper

1. In a large saucepan, combine the water, chicken, onion, and ham. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
2. Remove chicken; cool slightly. Remove meat from bones; discard bones. Cut meat into bite-size pieces; return to the pan.
3. Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until potato is tender, stirring occasionally.

Robyn's notes: lots of notes on this one. We don't generally eat grocery store ham, so I left that out entirely (both of us have experienced raising hogs, so we know how much better it tastes). I used a 14.5oz can of diced tomatoes instead of cutting up the whole tomatoes, because I knew I'd be short on time. I didn't peel the potatoes because he prefers the skins left on. I didn't have hot sauce, so I left that out. Oh and I used boneless skinless chicken thighs and just simmered a little shorter. It was good but if I make it again I'll use chicken broth instead of water.

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