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Brunswick Stew


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  • 1 cup chopped onion
  • 2 tablespoons bacon drippings
  • 2 1/2 to 3 pounds chicken parts
  • salt and pepper
  • 3 cups water
  • 2 cans (14.5 ounces each) diced tomatoes
  • 1/4 cup dry sherry
  • 2 tablespoons Worcestershire sauce
  • 1 pound fresh lima beans
  • 1/2 cup okra
  • 1 cup fresh or frozen corn kernels
  • 2 tablespoons butter


In a stockpot or Dutch oven, cook chopped onion in the bacon grease. Add the chicken seasoned with salt and pepper. When chicken is browned on all sides, pour off the excess fat. Add the water, tomatoes, sherry, and Worcestershire sauce. Cook slowly over low heat for 1/2 hour, then add the lima beans, okra, fresh or frozen corn kernels from the cob. Simmer 1 hour. Add the butter and cook 1/2 hour longer.
Serves 4 to 6.

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