Mountain People
Brunswick Stew

6 servings

 

• 2 pounds skinless boneless chicken breasts,
     cut into serving-size pieces
• 1 tablespoon salt, DIVIDED
• 1 tablespoon margarine or butter,
     Plus 3 TBS Vegetable Broth
• 2 medium onions, sliced
• 1 medium green bell pepper, diced
• 3 cups water
• 1 16 oz. can tomato, undrained
• 2 tablespoons fresh chopped parsley
• 1/2 teaspoon bottled hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 10 oz. package frozen whole
     kernel corn, thawed
• 1 10 oz. package frozen lima beans, thawed
• 3 tablespoons all-purpose flour

Sprinkle chicken with 1 teaspoon salt and paprika. Heat margarine in Dutch oven; add chicken, and brown on all sides.

Add onion and green pepper to chicken, cook until onion is transparent. Add water, tomatoes, parsley, remaining salt, hot sauce, and worcestershire sauce; bring to a boil. Cover, reduce heat, and simmer for 30 minutes.

Add corn and lima beans; cook 20 minutes longer. Blend flour with a little cold water, and gradually stir into stew. Cook 10 minutes, stirring constantly

Bon appetit!