Difference between revisions of "Virginia Brunswick Stew"
RealRecipes (talk | contribs) m (Text replace - "Category:Chicken stock and broth Recipes" to "Category:Broth recipes") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Broth recipes]] | [[Category:Broth recipes]] | ||
Revision as of 11:18, 5 May 2012
Description
Contributed Catsrecipes Y-Group
Ingredients
- 1 large chicken, boned
- 1 qt. chicken broth
- 1 qt. tomatoes
- 1 bag (or 2 packages) frozen corn
- 1 bag (or 2 packages) frozen butter beans
- 1 large chopped onion
- 3 to 4 large potatoes, chopped
- salt to taste
- black pepper to taste
- [{Worcestershire sauce]] to taste
- sugar to taste
Directions
- Cook vegetables together in broth in large pot for 1 hour.
- Watch for sticking.
- Add chicken.
- Let stand for awhile to blend flavors.
- Serve hot.
- Actually tastes better the next day.
- Freezes well, too.
