RCI-SP.004.0324.001
Virginia Brunswick Stew
Contributed Catsrecipes Y-Group
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Place the boned chicken in a large pot with the chicken broth and bring to a boil over medium-high heat.
2
Reduce heat to medium and simmer the chicken until fully cooked through, approximately 20-25 minutes.
25 minutes
3
Remove the chicken from the broth and set aside to cool slightly, then shred or cut into bite-sized pieces.
4
Add the chopped potatoes and large chopped onion to the broth and cook until potatoes begin to soften, about 8-10 minutes.
10 minutes
5
Stir in the tomatoes, frozen corn, and frozen butter beans, breaking up any large clumps of vegetables.
6
Return the shredded chicken to the pot and stir well to combine all ingredients.
7
Season with salt, black pepper, Worcestershire sauce, and sugar to taste, adjusting amounts as needed.
8
Simmer the stew over medium heat for 10-15 minutes to allow flavors to meld and vegetables to finish cooking.
12 minutes
9
Ladle the hot stew into bowls and serve immediately.