Recipe - Brunswick Stew (Chicken Or Rabbit)

2 sl Bacon; minced
3 tablespoon Flour
1 teaspoon Salt
One half teaspoon Pepper
1 pn Cayenne
4 pound Chicken or rabbit*; cut up
3 Onions; thinly cut or sliced up
4 Tomatoes; chopped
1 Red bell pepper; chopped
One half teaspoon Dried thyme
2 cup Lima beans; fresh
2 cup Corn kernels
One half cup Okra; cut or sliced up
2 tablespoon Chopped parsley
1 tablespoon Worcestershire sauce

* (with giblets if chicken is used)

Cook bacon in its own fat until rendered. Remove the bacon bits and set
aside. Combine flour, salt, pepper and cayenne and dredge the rabbit or
chicken. Brown the pieces in the rendered fat with the onions. Add 1 1/2
cups boiling water, 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.
Posted to recipeludigest Volume 01 Number 406 by James and Susan Kirkland
kirkland@gj.net on Dec 27, 1997