Chicken Brunswick Stew

Chicken Brunswick Stew

1 chicken, cut up
1 quart corn
1 quart tomatoes
1 pint okra
1 pint butter beans or limas
2 onions
Salt and pepper to taste

1. Boil the chicken until very tender and falling from bones.
2. Pull the meat from the bones and cut into cubes.  Return to the water in which it was cooked.
3. Add vegetables and cook down until a thick mixture.  Cook slowly, stirring often to prevent scorching.
4. Bread crumbs may be added if needed to thicken.
5. I like to add a dash of Worcestershire sauce, but it is not part of this original recipe.

This is a quick and easy version of Brunswick Stew. For a more traditional recipe see Brunswick Stew Recipe – Liquid Barbecue