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- Old fashioned heritage recipe to use with chicken or hare and cooked in a crockpot.
- S. Chokel
Serves/Makes:6 or more
- 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
- 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.
- 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!
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