Chicken Brunswick Stew

Sauté cut up chicken with salt, pepper, and paprika to taste.

Sauté separately ½ cup each of chopped green pepper, yellow pepper, and onion until soft.

Raise heat and add:
2 cups chopped and peeled fresh or canned plum tomatoes with juice
1 cup white wine
2 cups chicken stock or canned broth
¼ cup chopped fresh parsley
1 tsp hot pepper sauce
1 tbsp Worcestershire sauce

Stir and bring to a boil. Add chicken. Cover and reduce heat, simmering about 30 minutes.

Add:
2 cups frozen corn
1 cup frozen lima beans

Partly cover and simmer an additional 30 minutes. Thicken with flour paste and cook for 5 to 8 more minutes.

*Serve in shallow soup bowls with biscuits, white rice, or potatoes.

Last Modified 07:05:04 12 December 2025 UTC