Recipe courtesy of Bob Garner
and
Bob Garner
Recipe courtesy of Bob Garner
and
Bob Garner
Episode:
Charlotte, NC
Brunswick Stew
Getting reviews...
- Level: Easy
- Total: 6 hr 10 min
- Prep: 20 min
- Cook: 5 hr 50 min
- Yield: 3 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 80 servings
- Calories
- 67
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 180 mg
- Level: Easy
- Total: 6 hr 10 min
- Prep: 20 min
- Cook: 5 hr 50 min
- Yield: 3 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 80 servings
- Calories
- 67
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 180 mg
Ingredients
Directions
- Bring water and chicken to a boil in a Dutch oven. Reduce heat, and simmer for 40 minutes or until tender. Remove chicken, and set aside. Reserve 3 cups broth in Dutch oven. Pour canned lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans. Add tomatoes to Dutch oven. Bring to a boil over medium-high heat. Cook, stirring often, for 40 minutes or until liquid is reduced by 1/3.
- Skin, bone, and shred chicken. Mash reserved beans with a potato masher. Add chicken, mashed and frozen beans, potatoes, and onions to Dutch oven. Cook over low heat, stirring often, for 3 hours and 30 minutes. Stir in corn and remaining ingredients. Cook over low heat, stirring often, for 1 additional hour.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
