Recipe - Chicken Brunswick Stew

3 tablespoon Bacon drippings
1 (3lb) chicken; cut up
2 cup Water
2 One half cup Canned or fresh tomatoes;
chopped
2 Yellow onions; cut or sliced up
One half teaspoon Sugar
One half cup Dry white wine
1 pack (10oz) frozen lima beans
1 pack (10oz) frozen Niblets corn
1 pack (10oz) frozen okra; cut or sliced up
1 cup Toasted bread crumbs
2 teaspoon Salt; or to taste
One half teaspoon Freshly ground black pepper
or to taste
3 tablespoon Worcestershire sauce
One half teaspoon Tabasco; or to taste

This is another southern basic. It is really more than an ordinary stew
and can be served at a fancy dinner or an informal supper. I must have run
across fifteen variations on this dish and I know I have not even begun to
hear about the rest of the possibilities.

Heat a large Dutch oven and add the bacon fat. Fry the chicken until
lightly brown and add the water, tomatoes, onions, sugar, and wine. Cover
and bring to a simmer. Cook for 1One fourth hours. Remove chicken from the pot
and allow to cool enough to handle. Debone chicken and discard skin and
bones. Tear meat into small pieces and set aside. Add remaining ingredients
to the pot and bring to a boil. Reduce heat and simmer for 30 minutes,
uncovered. Add the chicken and cook for another 10 minutes. Correct the
seasoning.

This goes well with Spiced Cranberries (see recipe) and a big green
salad.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.