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
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.
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Saifal Khan
[email protected]This stew was amazing! It was so flavorful and the chicken was so tender. I will definitely be making this again.
RUR ADOR
[email protected]This was a great recipe! The stew was hearty and flavorful, and the chicken was fall-off-the-bone tender. I would definitely make this again.
Anyadioha N Chikaodili
[email protected]This stew was delicious! The chicken was tender and juicy, and the vegetables were cooked to perfection. The sauce was flavorful and had just the right amount of spice. I will definitely be making this again.
Emon Hessin
[email protected]I've made this stew several times now and it's always a winner. The flavors are amazing and it's so easy to make. I love that I can throw everything in the pot and let it simmer for a few hours. It's perfect for a busy weeknight meal.
Mark Asirwathan
[email protected]This Brunswick stew was a hit with my family! I loved that it was so easy to make and that I could use ingredients that I already had on hand. The stew was flavorful and hearty, and the chicken was fall-off-the-bone tender. I will definitely be makin