Brunswick Stew
By Yankee Magazine|Sep 18 2007|
This stew used to be made with squirrel meat.
Yield
Serves 4
Ingredients
5 tablespoons butter
3 onions, peeled and sliced
1/4 cup flour
2 teaspoons rosemary
1 teaspoon salt
1-1/2 pounds chicken pieces (thighs, legs, wings)
2 cups chicken stock
2 tomatoes, peeled, seeded, and chopped
1 cup cooked corn, canned or fresh
Instructions
Heat 2 tablespoons butter in Dutch oven. Sauté onions until tender. Remove with slotted spoon. Combine flour, rosemary, and salt in bowl or plastic bag. Coat chicken with flour mixture. Melt remaining 3 tablespoons butter in Dutch oven. Brown chicken over moderate heat. Add stock, bring to a boil, reduce heat, cover, and simmer 30 minutes. Add sautéed onions, tomatoes, and corn. Cover and simmer 10 to 15 minutes longer.
The recipe is missing a key ingredient in Brunswick Stew…butterbeans or lima beans. Brunswick Stew originated in the fall of the year in order to use the last of the garden and hunted animals. While I don’t go so far as to recommend squirrel or rabbit, one must add butterbeans.