Brunswick Stew

---------- Recipe via Meal-Master (tm) v8.02

Title: Brunswick Stew
Categories: Stews, Meat/poul, Ethnic, Am-south
Yield: 6 servings

1 Chicken; 3.5-4.5lb
1/3 c Flour
1 ts Salt
1/2 ts Freshly ground pepper
1/2 ts Dried thyme leaves
1/8 ts Cayenne
3 tb Vegetable oil
2 md Onions; chopped
6 oz Lean smoked ham; diced (opt)
4 c Chicken stock
1 cn Peeled whole tomates (28oz)
;drained and quartered
1 sm Green bell pepper; diced
1 Bay leaf
2 c Fresh shelled lima beans or
1 pk (10oz) frozen; thawed
2 c Corn kernels; fresh or froz.

Cut chiken into 10 serving pieces: 2 drumsticks, 2
thighs, 2 wings, and 4 breast pieces. Trim of as much
fat as possible. Rinse and let drain. In a shallow
bowl, mix the flour, salt, pepper, thyme and cayenne.
Dredge the damp chicken pieces in the seasoned flour.
In a large skillet, heat 2 tablespoons of the oil over
moderately high heat. Dredge the chicken again if the
coatinglooks damp, and shake any excess back into the
bowl. Reserve the excess seasoned flour. Add the
chicken pieces to the pan in a single layer without
crowding, in batches if necessary, and cook, turning,
until golden brown, about 7 minutes per batch. Lower
the heat if necessary about 1/2 way through, so the
fat doesn't burn. Remove the chicken to a large flame
proof casserole.
Add the remaining 1 tablespoon of oil and the onions
to the skillet. Cook over moderate heat, stirring
occasionally, until soft, about 3 minutes. Add the ham
and cook until lightly browned, about 3 minutes
longer. Sprinkle the reserved seasoned flour over the
ham and onions and cook., stirring, 30-45 seconds.
Pour in half the stock. Bring to a boil, scraping up
any brown bits from the bottom of the pan. Boil
stirring, until slightly thickened. Pour everything
in the skilleet over the chicken in the casserole.
Add the tomatoes, the remaining stock, the green
pepper, and the bay leaf. Bring to a boil, reduce heat
to moderately low, and simmer, partially covered, 15
minutes. Add the lima beans and corn and simmer
uncovered until the chicken and vegatables are tender,
10 to 12 minutes longer. Skim any fat off the top of
the sauce. Remove and discard the bay leaf and season
with additional salt and pepper to taste befor serving.

Nutritional info per serving: 817 cal; 69g pro, 64g
carb, 33g fat (36%)

Source: Miami Herald, 2/8/96
formatted by Lisa Crawford, 4/23/96

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