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Chicken Brunswick Stew

Recipe information

  • Yield

    serves 6 to 8

Ingredients

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

Preparation

  1. 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.

Paula Deen's Kitchen Classics
TagsStewSoup/StewSouthernAmericanChickenPoultryCanned TomatoTomatoVegetableCornMainDinnerDairy FreeNut FreeGluten FreeSimmerCookbooks
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