Brunswick Stew

There are many different recipes for this old time favorite, named either for Brunswick, Georgia or Brunswick County, Virginia. What follows is a compilation of several recipes garnered from the Internet. After trials and errors, I left in what was good and took out what was not.

INGREDIENTS

2          tablespoons butter or butter substitute
1 ½      pounds skinless, boneless chicken cut to 1 inch pieces
½         cup low sodium chicken broth
2          medium Yukon gold potatoes, peeled and diced (about 2 cups)
1          medium white onion, chopped (¾ to 1 cup)
2          ribs celery, chopped
2          cloves garlic, minced
½         can butter beans (7-8 ounces), drained and rinsed
1          cup corn kernels, fresh or frozen and thawed
1          can (15 ounces) diced tomatoes
2          bay leaves
½         teaspoon dried oregano
½         teaspoon dried thyme
            dash of cayenne pepper
2         teaspoons dry bread crumbs

METHOD

In a large sauce pan, melt the butter over medium heat and add the chicken pieces. Simmer until well browned, turning often. Add the broth, potatoes, onions, celery, garlic butter beans, corn and tomatoes.. Add the bay leaves and spices – oregano, thyme and cayenne pepper. Bring to a boil, reduce to a simmer and cook for about 20 minutes until all the vegetables are tender. Add the bread crumbs and season to taste. Continue to simmer for 5 minutes or until slightly thickened. Will serve 4 to 5.