Brunswick Stew
4 - 6 chicken breasts 1 large white onion, chopped 2 cups celery, chopped 4 red potatoes, cubed 1
10-oz. package frozen butter beans 1 16-oz. package frozen white corn 1 15-oz. can diced tomatoes
with juice
1/4 cup apple cider vinegar 2 Tbsp. brown sugar 1 Tbsp. Worcestershire sauce 1 tsp. granulated
chicken bouillon 1 Tbsp. marjoram A few dashes of hot sauce Salt and pepper to taste
Place chicken, onion, celery and salt and pepper in a large stock pot, add enough water to cover
chicken and boil until chicken is cooked through. Remove chicken from the pot and place on a plate
to cool. Add corn, beans, potatoes, tomatoes, vinegar, sugar, marjoram, Worcestershire sauce,
bouillon and hot sauce to the broth. After chicken is cooled, remove skin and discard and remove
meat from the bones and add the meat to the broth. Simmer stew for a couple of hours before serving.
The Skinny: You can use skinless chicken but that will cut down on the flavor a little. You can add
some chicken broth with the water when cooking the chicken for extra flavor.
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