Wednesday, April 08, 2009

Virginia Hospitality Brunswick Stew

There's snow on the jonquils this morning as a dusting covered the ground overnight here in the Shenandoah Valley. Yesterday, as the blustery cold winds blew and the wood stove cranked out welcomed heat, a pot of Brunswick Stew simmered and was ready when everyone came home at the end of the day.

From the cookbook, Virginia Hospitality: A Book of Recipes From 200 Years of Gracious Entertaining, is the Brunswick Stew recipe I have used for years. As with any cook, I have variations (in parentheses). Stew is best when the flavors are given time to meld together. The recipe easily doubles and triples for larger groups. It is a family favorite!

Brunswick Stew

1 whole chicken, cut up (I use chicken breasts, shredded)
1 onion, quartered
2 ribs celery, diced
1 teaspoon salt
1/4 teaspoon pepper
16 ounces white shoepeg corn
10 ounces frozen small butterbeans
1 pound canned tomatoes
2 small potatoes, cubed (I double or triple)
1/3 cup ketchup
2-3 Tablespoons vinegar
1 Tablespoon brown sugar
1 teaspoon Worcheshire
1/2 teaspoon Tabasco
1/4 teaspoon marjoram (I omit)
2-3 Tablespoons butter

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup, and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worchestershire, Tabasco, marjoram, and butter. Serves 6-8.

Note: Vary amount of water for thick or soupy stew. Add a cube of chicken bouillon after the first or second serving.

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