Monday, April 7, 2008

Brunswick Stew

This is from one of those compilation cookbooks with multiple contributors. Specifically, the name of the book is Grand Recipes: a collection of recipes from Friends of the Grand Opera House, published in 1983 to benefit the Grand Opera House in Wilmington, Delaware. It is my most used compilation cookbook - many great recipes in it. I am typing the recipe from memory so it might not read exactly how it is in the cookbook.

Brunswick Stew is a southern dish that has many variations. I believe it originally was made with squirrel but I was fresh out of squirrel this weekend so I used chicken. This stew is very thick and incredibly flavorful. I tried to take a picture but honestly, it's not the most attractive dish in the world.

4 chicken thighs, bone-in
2 stalks celery
1/2 onion, coarsely chopped

2 large potatoes, peeled and quartered
1 can diced tomatoes, with juice
1 can butter beans, drained and rinsed
1 can corn, drained
1-2 T sugar

Cook chicken, celery and onion until chicken is done. Strain broth and return to pan. Let chicken cool and dice or shred. Meanwhile, cook potatoes in broth until well done. Remove from pan and mash coarsely. Return to pan with shredded chicken, tomatoes, beans, corn and sugar. Cook for several hours. Stew will be very thick. Season with salt and pepper as necessary and sprinkle with fresh chopped parsley before serving.

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