maw-maws brunswick stew
(1 rating)
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I'm not sure where she got this recipe, but it's one of my favorites. Mom tweaked it over the years by omitting the tomatoes and replacing the chicken legs for breast meat, even Maw Maw liked it better. I can remember eating it with a big ole slice of hot buttered sweet corn bread and thinking it was the best thing to ever cross my lips. Maw Maw is in her nineties now but she still gets a smile on her face when I bring her a bowl. Hope ya'll enjoy!
(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
45 Min
Ingredients For maw-maws brunswick stew
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8chicken legs or 2lb cubed chicken breast
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4lg potatoes cubed
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1chopped onion
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16 ozfrozen whole kernal corn
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16 ozfrozen baby green lima beans
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1 cflour
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15 oz candiced tomatoes (optional)
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salt and pepper to taste
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garlic powder to taste
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1/4 colive oil or just enough to cover the bottom of the pot
How To Make maw-maws brunswick stew
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1Heat oil in heavy dutch oven. Season chicken (cubed breasts or chicken legs) with salt, pepper and garlic, dredge in flour.
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2On Med to Med high heat brown chicken until just golden.
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3Add onion and saute until tender. Don't brown or caramelize them.
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4Add just enough water to cover. Add lima beans and simmer for ten minutes over medium heat.
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5Add corn, potatoes, and tomatoes if using them. Simmer 15 to 20 minutes, covered or until potatoes and lima beans are tender. Keep just enough water to cover. The flour from dredging and the potatoes will serve to thicken the broth somewhat.
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6Serve with garlic bread or cornbread and enjoy!
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