I’ve been terrible about updating this–I have the past two weeks to report on! On Saturday, March 27th, we made:
Chicken Brunswick Stew
This recipe was one we found in a cookbook devoted to chicken. We’ve used it once in a while, but never explored it. We had some leftover roast chicken that needed eating, and decided on the stew recipe because it seemed that it wouldn’t matter if the chicken was already cooked. This recipe struck me as chicken chilli–but slightly different. We didn’t have any lima beans, and my husband voted for red kidney beans to be used instead, but I thought that would make it a bit too chilli-like. However, I think any old beans would have been a fine replacement. Or, if in America, dump in some succotash.
- The meat from 1 roasted chicken (the recipe calls for 4 lbs of chicken on the bone, but we used what we had).
- 2 C chopped onions
- 1 C of chopped green or yellow bell pepper
- 2 C of peeled fresh or canned tinned tomatoes (we used tinned)
- 1 C white wine
- 2 C of stock (we used the bones from the roast chicken to make a stock earlier in the day)
- 1/4 C fresh parsley
- 1/2 tsp of hot sauce (we used sriracha)
- 1 Tbsp Worcestershire sauce
- 2 C corn (frozen or tinned)
- 1 C of beans (the recipe called for lima beans, but we used tinned black-eye beans. Butter beans would possibly be the closest thing to actual lima beans).
- 3 Tbsp flour
- Salt, pepper
- Olive oil/vegetable oil (for cooking the veg).
- Take all the meat you can off the roast chicken. It’s more than you think, and since its going in the stew, the meat will take on the other flavours after its cooked for a while.
- In a large soup pot, start frying up the onions and the peppers. After a few minutes, add the chicken in. This will heat up the cooled fat on and in the meat. Cook until the veg is soft, for about 10 minutes or so, total.
- Raise the heat up a bit, and add the tomatoes with their juices, the wine, stock, hot sauce, Worcestershire sauce, and parsley. Stir this together, and then bring to a boil.
- Cover, reduce the heat, and let it sit for a bit while you make the thickener.
- For the thickener, take your 3 Tbsp of flour and mix it in a small bowl with a bit of water so it makes a paste. Take about 3/4 cup of the stew liquid and mix it in the little bowl with the paste. Then, pour the lot in the big stew pot, stirring so that the mixture is distributed evenly.
- Add the beans and the corn.
- Let the stew cook for about a half and hour, but really, as it’s a stew, it can cook for a good long while on a low heat, if you fancied. Just make sure, if you’re leaving it on the hob awhile, to leave it on a low heat and to STIR it often, as the beans and corn can stick to the bottom if it gets too hot.
This wasn’t the fanciest, or the most terribly impressive recipe, but it helped us use up some things around the house, AND got us using our cookbooks!fanciestthe All told, this was a nice, warming dinner, which we served with some bread on the side.