Recipe - One-Pot Brunsick Stew

1 Roasting chicken; skinned &
cut up
2 cn (13 Three fourths or 14 One half oz)
chicken broth
2 cup Water
2 md Onions; chopped
2 cup Celery; chopped
1 cup Green bell pepper; chopped
One fourth cup Fresh parsley; chopped
1 Clove garlic; minced
3 tablespoon Worcestershire sauce
1 teaspoon Thyme
1 teaspoon Hot pepper sauce
1 cn (28 oz) tomatoes; liquid
reserved, chopped or 4 ripe
tomatoes,, peeled and
chopped
1 teaspoon Salt
One half teaspoon Freshly ground pepper
1 Bag; (16 oz) frozen
wholekernel corn
1 pack (10 oz) frozen lima beans
1 pack (10 oz) frozen cut okra

1. Combine chicken, chicken broth, water, onions, celerey, green pepper,
garlic, Worcestershire sauce, thyme, hot pepper sauce, tomatoes with
liquid, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1
hour.

2. Remove chicken with a slotted spoon to a platter and cool. Remove meat
from bones; tear into large pieces and return to Dutch oven. Discard skin
and bones. Add corn, lima beans and okra. Return to a simmer and cook 30
minutes.

Per serving: 382 Calories; 27g Fat (64% calories from fat); 29g Protein; 5g
Carbohydrate; 122mg Cholesterol; 607mg Sodium

NOTES : We've cut the fat and calories from this classic chicken stew and
kept all the fixings in one pot.
Recipe by: LHJ

Posted to recipeludigest by GramWag@aol.com on Feb 5, 1998