Chicken Brunswick Stew From Paula Deen Recipes

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CHICKEN BRUNSWICK STEW (PAULA DEEN)

I'm a fan of Paula Deen of the Food Network--good food on the table quick. It looked on TV, but when I set out to make it myself, I wasn't sure of this list of ingredients, not being from the south myself. I had never heard of Brunswick Stew, but after trying it, I'll definitely be making it again.

Provided by SharleneW

Categories     Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14



Chicken Brunswick Stew (Paula Deen) image

Steps:

  • Place chicken in a large pot and add enough water to cover.
  • Bring to a boil.
  • Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
  • Drain chicken, reserving 2 cups of the stock.
  • When chicken cools, remove the skin and bones and chop meat.
  • In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
  • If stew becomes to thick, add additional stock.
  • Serve over steamed rice.

1 (2 1/2 lb) broiler-fryer chickens
water
1 (28 ounce) can crushed tomatoes
1/3 cup sugar (or less(I didn't use any)
1 (16 ounce) can creamed corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
salt and pepper
celery salt
cooked rice, as accompaniment

CHICKEN BRUNSWICK STEW

Yield serves 6 to 8

Number Of Ingredients 11



Chicken Brunswick Stew image

Steps:

  • In a large pot, boil chicken until meat falls off bone, approximately 45 minutes; drain (reserve 1 to 2 cups of stock). Remove skin and bones; chop meat. In a separate pot, mix chicken and remaining ingredients. Simmer slowly for about 30 minutes, stirring often to prevent sticking. (Add a little bit of stock if stew gets too thick.) Serve over steamed rice.

One 2 1/2-pound fryer
One 28-ounce can crushed tomatoes, sweetened with 1/3 cup sugar
One 16-ounce can creamed corn
1 cup ketchup
1/2 cup prepared barbecue sauce
1 tablespoon liquid smoke (available in a bottle at grocery store)
1 onion, chopped
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Celery salt to taste

CHICKEN BRUNSWICK STEW

Everyone will warm up to this hearty stew after a long day of sledding, skiing or other fun activities in the frosty outdoors. Use leftover or rotisserie chicken to keep the preparation easy.-Patty Stremsterfer, Pleasant Plains, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 14 servings (about 5 quarts).

Number Of Ingredients 13



Chicken Brunswick Stew image

Steps:

  • In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Nutrition Facts : Calories 393 calories, Fat 15g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 1124mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.

1/4 cup butter, cubed
2 medium onions, chopped
6 cups chicken broth, divided
5 cups cubed cooked chicken
1 package (16 ounces) frozen corn, thawed
1 package (16 ounces) frozen lima beans, thawed
4 medium potatoes, peeled and diced
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 celery ribs, chopped
1 cup water
1/4 teaspoon each dried basil, marjoram and thyme
1/4 teaspoon hot pepper sauce
1 tablespoon cornstarch

SOUTHERN CHICKEN BRUNSWICK STEW

So very good and very filling. This another family cookbook favorite. Could make this once a week and be extremely happy. Of course all of these I post on here are favorites to the whole family.When you have young ones in the house, good recipes are keepers.

Provided by Daydasa

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 16



Southern Chicken Brunswick Stew image

Steps:

  • Place chicken in Dutch oven or other heavy stock pot.
  • Add enough water to cover well.
  • Add onion, celery, salt and pepper.
  • Boil until chicken comes off the bone easily.
  • Remove chicken to cool.
  • To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
  • Cook 2 hours or until tender.
  • Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
  • Heat through and serve.

Nutrition Facts : Calories 555.5, Fat 27.9, SaturatedFat 9.2, Cholesterol 125.2, Sodium 934.3, Carbohydrate 43.5, Fiber 6.2, Sugar 8.7, Protein 35.1

1 whole broiler-fryer chicken, cut up
1 onion, quartered
2 celery ribs, diced
1 teaspoon salt
1/4 teaspoon pepper
16 1/2 ounces white shoepeg corn
10 ounces frozen butter beans
1 lb canned tomato
2 small potatoes, cubed
1/3 cup ketchup
2 -3 tablespoons white vinegar
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
2 -3 tablespoons butter
1/4 teaspoon dried marjoram

CHICKEN BRUNSWICK STEW

Brunswick Stew, named after the city of Brunswick, Georgia, is a thick stew usually containing chicken and lima beans or okra. I remember my grandmother serving Brunswick stew when I was a child. This version comes from Rachel, my MIL. A note from her says that she uses about five chicken breasts instead of a whole chicken. The amount of chicken broth is unspecified; I estimated the amount below. I also estimated the size of the whole chicken. Time to make includes cooking the chicken.

Provided by janem123

Categories     Low Cholesterol

Time 4h

Yield 6 serving(s)

Number Of Ingredients 14



Chicken Brunswick Stew image

Steps:

  • Combine all ingredients in a large saucepan.
  • Bring to a boil, reduce heat to low, and cook for 3 hours, stirring occasionally.

Nutrition Facts : Calories 821.1, Fat 40.4, SaturatedFat 11.1, Cholesterol 170.1, Sodium 1567.5, Carbohydrate 62, Fiber 8.4, Sugar 20.8, Protein 55.4

1 (3 -4 lb) chicken, cooked, deboned, and cut into pieces
2 (14 ounce) cans tomatoes, undrained
1 (16 ounce) package frozen lima beans
1 (16 ounce) package frozen corn
1 1/2 cups ketchup
2 medium potatoes, cooked and mashed
2 onions, chopped
1 tablespoon Worcestershire sauce
1/4 cup margarine
5 -6 cups chicken broth
salt
black pepper
hot sauce
red pepper flakes

BRUNSWICK CHICKEN STEW

Brunswick stew is better if made a day ahead and allowed to stand in refrigerator overnight in order for flavors to blend. Serve with a salad and hot bread with butter. Named for Brunswick County, Virginia, was originally made with squirrel and without vegetables, cooked slowly for hours and thickened with stale bread.

Provided by Tonkcats

Categories     Stew

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 13



Brunswick Chicken Stew image

Steps:

  • Rinse chicken pieces; drain well.
  • Heat butter in a 4 quart cast-iron kettle or Dutch oven.
  • Saute sliced onion in butter until golden.
  • Add tomatoes, water, thyme, basil, cayenne and salt. Stir to combine well; add chicken pieces.
  • Bring to boiling, reduce heat and simmer, covered for 30 minutes.
  • Scrub and quarter potatoes; add to kettle after chicken has cooked 30 minutes.
  • If using fresh lima beans, add along with potatoes.
  • Cook 20 minutes longer.
  • Add fresh or f rozen corn and lima beans, if using frozen.
  • Cook 5 to 10 minutes or until potatoes are tender.
  • Push chicken and vegetables to one side of kettle. Stir bread into broth in kettle until it has disintegrated and broth is thickened.
  • Stir chicken, vegetables and broth together.

Nutrition Facts : Calories 503.8, Fat 26.9, SaturatedFat 7.8, Cholesterol 128.9, Sodium 464.6, Carbohydrate 28.6, Fiber 4.5, Sugar 3.7, Protein 36.4

3 lbs broiler-fryer chickens, cut into 8 pieces
1 teaspoon butter or 1 teaspoon margarine
1 medium onion, sliced
1 (16 ounce) can whole tomatoes
2 cups water
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/4 teaspoon cayenne
3/4 teaspoon salt
3 medium potatoes
1 cup lima beans (fresh) or 1 cup lima beans (frozen)
1 cup fresh corn or 1 cup frozen corn
2 slices white bread (fresh) or 2 slices whole wheat bread, cubed (fresh)

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