Description:

Old fashioned heritage recipe to use with chicken or hare and cooked in a crockpot.

Source:

S. Chokel

Serves/Makes:6 or more

Ingredients

• 2 slices bacon, diced
• 3 tbsp (45 ml) flour
• 1 tsp (5 ml) salt
• 1/2 tsp (2 ml) pepper
• 1 pinch cayenne
• 4 lbs (1.8 kg). chicken, cut up. (Or use Hare)
• 3 onions, thinly sliced
• 1-1/2 cups (350 ml) water or chicken stock
• 4 tomatoes, coarsely chopped
• 1 red bell pepper, chopped
• 1/2 tsp (2 ml) dried thyme
• 2 cups (475 ml) lima beans, fresh best, or frozen is okay
• 2 cups (475 ml) corn kernels
• 1/2 cup (125 ml) okra, sliced
• 2 tbsp (30 ml) chopped parsley
• 1 tbsp (15 ml) Worcestershire sauce
• (Use giblets chopped up if chicken is used)
• Optional: 1/2 Cup (125 ml) of white wine

Preparation

• In a heavy skillet cook bacon until cooked, remove the bits and set aside, however, save fat in the skillet to continue with the recipe.
• Combine flour, salt, pepper and cayenne and dredge the chicken (or hare).
• Brown the pieces in the rendered bacon fat with the onions. When finished, place in crockpot.
• Add 1-1/2 cups (350 ml) boiling water (or a mix of chicken stock and white wine if using), tomatoes, red pepper and thyme to crock pot with meat.
• Cover and cook on low 6 to 8 hours.
• Add remaining ingredients including reserved bacon, cover and cook on high 25 minutes or until vegetables are tender.

Comments

Some people claim Brunswick Stew is from the Northeast US. Some say it is from Brunswick, Georgia. Wherever it is from, it is good stuff!