Best 5 Chicken Brunswick Stew Paula Deen Recipes

CHICKEN BRUNSWICK STEW

Steps:

• In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the stock and reserve 2 cups of stock. Remove the skin and bones and chop meat.
• In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew become too thick. Serve stew over steamed rice.

CHICKEN BRUNSWICK STEW (FROM PAULA DEEN)

Steps:

• 1. In a large pot, place the chicken and enough water to cover and bring to a boil. Cook chicken until meat falls off the bone, about 45 min.
• 2. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.
• 3. In a separate pot, mix the chicken and remaining ingredients (except cooked rice) and simmer slowly for 30 minutes, stirring often. Add a little bit of the stock if the stew becomes too thick. Serve over the cooked rice.

CHICKEN BRUNSWICK STEW (PAULA DEEN)

Steps:

• Place chicken in a large pot and add enough water to cover.
• Bring to a boil.
• Turn heat down and simmer until chicken is falling-off-the-bone done (about 45 minutes).
• Drain chicken, reserving 2 cups of the stock.
• When chicken cools, remove the skin and bones and chop meat.
• In clean pot, mix remaining ingredients with chopped chicken and 1 cup of the reserved stock.
• If stew becomes to thick, add additional stock.
• Serve over steamed rice.

BRUNSWICK CHICKEN

Steps:

• Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until brown, turning occasionally, about 15 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat from skillet. Add onion, bell pepper and garlic and sauté until tender, about 5 minutes. Return chicken to skillet. Add tomatoes, corn, lima beans and thyme. Bring mixture to simmer. Reduce heat to medium, cover and simmer until chicken is tender, about 30 minutes. Transfer chicken to platter; tent with foil to keep warm. Boil liquid until reduced to sauce consistency, stirring occasionally, about 8 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.

SOUTHERN CHICKEN BRUNSWICK STEW

Steps:

• Place chicken in Dutch oven or other heavy stock pot.
• Add enough water to cover well.
• Add onion, celery, salt and pepper.
• Boil until chicken comes off the bone easily.
• Remove chicken to cool.
• To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager.
• Cook 2 hours or until tender.
• Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter.
• Heat through and serve.