KitchenMagician's Recipe

CHICKEN STEW - BRUNSWICK

Category: Chicken Casseroles

Makes 8 servings.

4 1/2 lb. whole chicken
1 lb. onions, sliced
1 lb. red potatoes, scrubbed and diced
1 lb. beef chuck, cut into 1-inch cubes
6 slices bacon, diced
1 28-oz. can diced tomatoes, undrained, chopped
1 T. Worcestershire sauce
1 tsp. salt
1/2 tsp. lemon pepper
1/2 tsp. crushed red pepper
2 15oz. cans butter beans, drained
2 15oz. cans creamed com
hot sauce

Place chicken in a large dutch oven and cover with water.
Bring to a boil; cover, reduce heat, and simmer for 2 hours, or until tender.
Remove hen from broth and cool.
measure broth and add water, if necessary, to make 4 cups.
Remove skin and bones from chicken, and shred meat.
Return chicken to dutch oven; add the 4 cups broth, onions, potatoes, beef, bacon, tomatoes with juice, Worcestershire sauce, salt and lemon pepper.
Bring to a boil, reduce heat, cover, and simmer for 2 hours, stirring often.
Add beans and corn; cover and simmer an additional 30 minutes, stirring often.
Add more broth if necessary. Serve in bowls with hot sauce.